VALERIE ZWEIG

Chili-Cumin Spiced Chicken with Cilantro Sauce and Sweet + Spicy Carrots

We were inspired by Keri White’s recipe for a spicy Rosh Hashanah dish on the Philadelphia Jewish Exponent website. We tweaked it to feature a Cookstix — and the result is delish!

 

Difficulty

Time

50 min

Servings

4

Chili-Cumin Spiced Chicken with Cilantro Sauce and Sweet + Spicy Carrots
Chili-Cumin Spiced Chicken with Cilantro Sauce and Sweet + Spicy Carrots
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Ingredients

For the Chicken
4 bone-in chicken thighs
1 Chili Cumin Cookstix
1 Tablespoon Olive oil
Salt and freshly ground black pepper

For the Cilantro Sauce:
1 bunch cilantro
2 cloves garlic, peeled
2 scallions, trimmed
1 tablespoon olive oil
½ jalapeño pepper
Juice of 1 lime
1 teaspoon honey
Salt and freshly ground black pepper, to taste

For the Carrots:
2 pounds colorful carrots, halved lengthwise
1 tablespoon fresh ginger, grated
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon hot paprika
Salt, to taste

Preparation

For the Chicken: Marinate the Chicken: Season the chicken thighs with olive oil, the Cookstix, salt, and pepper. Marinate for at least 2 hours (up to overnight for deeper flavor).  Cook the Chicken: Preheat the oven to 425°F. Place a wire rack on top of a rimmed baking sheet and arrange the chicken on the rack. Bake for 20 minutes, or until cooked through (internal temp 165°F). If the skin isn’t crispy, finish under the broiler for 2–3 minutes until golden and crackly.

For the Cilantro Sauce: Make the Sauce: Combine all ingredients in a blender or food processor and purée until smooth. Adjust seasoning with salt and pepper.

For the Carrots: For the Carrots: Prepare: Preheat oven to 425°F. Line a baking sheet with parchment. Season the Veg: Toss carrots with ginger, honey, olive oil, paprika, and salt. Spread in a single layer on the prepared sheet. Roast: Bake until tender and caramelized, about 30 minutes (they can roast alongside the chicken).

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