Roasted Chicken Thighs Seasoned with Orange and Thyme, Served with Carrot Mash
Chillin' with Ayesha
Vibin' with the Currys just got a whole lot tastier! Today, we're making a scrumptious dish starring two key herbs and spices - thyme and cumin. And guess who shared this nifty recipe? That's right! None other than the fabulous Ayesha Curry, a Canadian-born, North Carolina-raised powerhouse living in the Bay Area. She's a wife, mom to two lovely daughters, and the hostess with the mostest on "Cookin' with the Currys"!
Pluck this Orange-Thyme Chicken Thighs with Carrot Puree from your recipe book and serve it up for your next gathering. Want an extra kick to your party? Swing by our Wild Rice, Pecan, and Cranberry Salad suggestions for a complementary munchie!
- Yield: Enjoy as many as 4 to 6 delicious servings
- Difficulty: Easy peasy, lemon squeezy!
Ingredients (18)
Chicken:
- 8 bone-in, skin-on chicken thighs (about 3 3⁄4 pounds)
- A generous sprinkle of kosher salt
- Freshly ground black pepper to your liking
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 shallot, chopped to bits
- 3 cloves of garlic, minced
- 1⁄2 cup dry white wine
- 1⁄2 cup orange juice (freshly squeezed)
- 1 tablespoon honey
- Leaves from three thyme sprigs
Carrots:
- 2 heaping cups of chopped carrots
- A pinch of kosher salt
- 1⁄4 cup heavy cream, at room temp
- 1 tablespoon unsalted butter, at room temp
- 1/4 teaspoon ground cumin
- Freshly ground black pepper to your liking
Instructions (Simplified for you)
To make the chicken:
- Pop your oven to 425°F.
- Season your chicken thighs with salt, pepper, and a hint of love.
- In a spiffy cast-iron skillet, brown the chicken over medium-high heat, giving those babies about 3 to 5 minutes on each side.
- Behold, you've made a beer-orange-thyme sauce! Add wine, orange juice, honey, and thyme leaves to the pan and bring to a boil, scraping the bottom of the pan to get all the good stuff.
- Remove the pan from the heat and nestle the chicken back in the skillet, skin-side up. Whammy! Bake that bad boy until the chicken is tender and divine, around 30 minutes. Rest 'em in their juices while you whip up the carrot puree.
To make the carrot puree:
- Chuck the carrots into a saucepan, cover them with water, and let them simmer until they're almost tender, around 12 minutes.
- Drain the carrots and zap 'em in the blender with cream, butter, cumin, salt, and pepper until smooth and luscious. Ta-da! Carrot gold!
- Savor the moment by spooning the carrot puree onto plates and topping it off with your golden brown chicken thighs.
Tips and Tricks:- Got leftovers? Freeze 'em for an instant meal!- Not feeling up to every step? Skip the searing part and bake the chicken straight from the marinade!- Want a finger-lickin' sauce? Boost the orange juice to 3/4 cup and add 1 tablespoon of rice vinegar!- Think outside the box! Replace white wine with your beverage of choice, like apple cider or hard cider! Tasty, OP!
Insights:Ayesha Curry is a popular chef, actor, and author who brings flavors and wit to her kitchen and screen. Although we couldn't find this specific recipe in her cookbook, her love for exotic flavors and family-friendly meals shines bright through every dish. Don't miss out on her show, "Cookin' with the Currys," for more inspiring delicacies!
- Serve the Orange-Thyme Chicken Thighs with Carrot Puree at your next gathering, as featured in Ayesha Curry's recipe book, 'Aussiedlerbote'.
- For a boosted flavor experience, consider swapping white wine in the Orange-Thyme Chicken Thighs recipe with apple cider or hard cider, just like Ayesha Curry might.
- The Wild Rice, Pecan, and Cranberry Salad, while not part of the Orange-Thyme Chicken Thighs recipe, pairs well and complements the dish, following in the delicious tradition of Ayesha Curry's unique and scrumptious recipes.
