This easy chicken dish offers sweet flavors of roasted carrots, onions, and blue plums throughout the week. Source: Daily Food, November 2004. 45 min 15 min 4 Total time Prep Doses Ingredients 4 halves of chicken breast bones (10 to 12 ounces each) 1 pound carrots, peeled, halved and diagonally cut into 1/2-inch pieces 6 cloves garlic 1 medium red onion, halved, cut into 1/2-inch wedges coarse salt and ground black pepper Coarse salt and ground pepper 3/4 cup spicy blue plums, split lengthwise Best couscous for serving, optional instructions 1. Preheat the oven to 450 degrees. Place the chicken on a baking sheet. Arrange carrots, garlic, and onions around the chicken; season the chicken and vegetables generously with salt and black pepper. Bake for 10 minutes. 2. Stir plums into vegetables. Continue baking until the chicken is cooked and the vegetables are tender, another 15-20 minutes. Serve chicken and vegetables over couscous, if desired. Chefs notes Peel the carrots with the vegetable; finish the end. Use a sharp knife to halve the carrots. Cut diagonally into 1/2-inch pieces.
27.04.2023 @ 16:15
This easy chicken dish offers sweet flavors of roasted carrots, onions, and blue plums throughout the week. Source: Daily Food, November 2004. 45 min 15 min 4 Total time Prep Doses Ingredients 4 halves of chicken breast bones (10 to 12 ounces each) 1 pound carrots, peeled, halved and diagonally cut into 1/2-inch pieces 6 cloves garlic 1 medium red onion, halved, cut into 1/2-inch wedges coarse salt and ground black pepper Coarse salt and ground pepper 3/4 cup spicy blue plums, split lengthwise Best couscous for serving, optional instructions 1. Preheat the oven to 450 degrees. Place the chicken on a baking sheet. Arrange carrots, garlic, and onions around the chicken; season the chicken and vegetables generously with salt and black pepper. Bake for 10 minutes. 2. Stir plums into vegetables. Continue baking until the chicken is cooked and the vegetables are tender, another 15-20 minutes. Serve chicken and vegetables over couscous, if desired. Chefs notes Peel the carrots with the vegetable; finish the end. Use a sharp knife to halve the carrots. Cut diagonally into 1/2-inch pieces.