Thai Chicken with Carrot-Ginger Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter, softened |
3 garlic cloves; 2 chopped, 1 crushed |
4 teaspoons thai green curry paste (available in the international aisle) |
4 teaspoons finely chopped peeled ginger |
grated zest and juice of 3 limes |
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds) |
kosher salt |
1 tablespoon vegetable oil |
1 pound carrots |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
2. Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
3. Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
4. Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g
5. Photograph by Antonis Achilleos
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