Cherry Glazed Chicken

Cherry Glazed Roast Chicken with Rainbow Roasted Carrots

Ingredients:

    * 2 chicken thighs (recommend Trader Joe's organic chicken thighs)

    * 6 organic rainbow carrots, peeled and cut into 1/4" slices (recommend Trader Joe’s organic rainbow carrots)

    * 1/2 cup sour cherries, pitted

    * 1 tbsp orange juice

    * 2 tbps melted Kerrygold butter

    * olive oil

    * 1 pinch saffron

    * 1/2 tsp salt

    * garlic powder

    * sesame seeds

    * cumin

    * regular or smoked paprika

    * ground pepper

Directions:

Preheat oven to 400 degrees.

Melt 2 tablespoons of butter in the microwave for 45 seconds, or until melted. Pit the cherries. In a bowl mix 1/2 cup squashed, pitted cherries, 1/2 teaspoon salt, the 2 tablespoons of melted butter, 1 tbsp of orange juice, and 1/2 teaspoon saffron. Blend in food processor or with emulsion blender until smooth. 

Then place the chicken thighs on a baking tray and rub the chicken with the marinade. Then bake the chicken in the oven for 20 minutes. 

While the chicken is baking, slice the carrots diagonally into 1/4 inch slices. Toss them in a bowl with olive oil and a hearty sprinkling of salt, smoked paprika, garlic powder, sesame seeds, and cumin. Then add the carrots to oven and bake for 25 minutes. 

After the chicken has cooked for 20 minutes, flip the chicken, glaze again, and cook 8 minutes longer. When the chicken is done, cut the chicken at the thickest part. It should cut through easily with a knife and be brown and opaque inside. If so, it is ready to eat. If the texture of the chicken is still soft or gelatinous, cuts only with difficulty, or inside is pink or translucent, the chicken needs to continue cooking. Continue cooking in 5 minute increments until chicken is fully cooked. 

Then the meal is ready to serve.