Finger-Lickin' Carrot Chicken

When the weather outside is frightful, this sticky, spiced chicken recipe will really warm you up. Serve it with spinach and roasted sweet potatoes (like I did) or experiment with mashed potatoes, rice, couscous, or anything else your heart desires!

"But why carrot?" you ask..."Carrot juice is ....gross....something my grandma drinks...etc etc". I certainly agreed when I first read Laura Calder's version of this recipe in her truly wonderful little book "French Food at Home". However, she was insistent that when cooked down, the carrot juice produces a sweet and sticky elixir that coats the chicken with its syrupy goodness. Well, of course, I had to give it a try.

It was love at first ...well...taste. In the couple of years since I stumbled upon this recipe, I've made a few changes that I think really add to the complexity of flavors in the dish. The traditional winter spices of nutmeg and cinnamon (and the not so traditional cayenne pepper) really give your taste buds an extra burst of warmth. I also replaced one third of the carrot juice with orange juice and threw in a little honey to pick up on the sweetness of the juices.

The full recipe is below. Please let me know what you think!

Finger-Lickin' Carrot Chicken

Ingredients

1/2 small yellow onion, chopped

1 clove garlic, chopped

1 1/2 lb. chicken drumsticks/thighs (skin and bone in for more flavor)

1 T. olive oil

1 tsp. butter

2 cups carrot juice

1 cup orange juice

1 T. honey

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cayenne pepper

salt and pepper to taste

Method

In a large pot, heat the butter and oil on medium heat. Add the chopped onion and garlic and cook until the onion softens and turns translucent. Add the chicken pieces, salt and pepper to taste, and allow to brown well for a few minutes on all sides. 

While the chicken is browning, make the juice mixture by combining the carrot juice, orange juice, honey, and spices. Whisk together to make sure the spices and honey are well distributed throughout the juice mixture. It will be easier to mix the honey in if the juices are at room temperature. 

When the chicken has browned, add half the juice mixture to the pot. Bring to a simmer and allow the juice mixture to reduce considerably, while turning the chicken every ten minutes or so. When the first half of the juice has reduced down to less than half of the original volume, add the remaining juice and allow to reduce again.

 Be patient as the juice may take 30-40 minutes to reduce. The final product will be about a half cup of thick, syrupy goodness coating your chicken pieces and the bottom of the pan.

Enjoy!