Thai Chicken with Carrot-Ginger Salad
Thinly shaved carrots get tossed with ginger-lime vinaigrette for a refreshing accompaniment to curry-roasted chicken.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 177
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 177
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 lime
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
kosher salt
1 tablespoon vegetable oil
1 pound carrot
2 tablespoons chopped fresh cilantro
Directions:
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.
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.
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.
Source: foodnetwork.com
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.
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
