This is a complete meal, with main protein, veggie and salad served together in total harmony. It might very well go into the Hall of Fame of the Bewitching Kitchen because we both gave it enthusiastic two thumbs way way up. Two small details took the meal to Nirvana: high proportion of vinegar to marinate the chicken, and sesame oil to roast the carrots. Inspired by The Flavor Equation and Skinnytaste: One and Done.
GRILLED CHICKEN WITH SESAME ROASTED CARROTS
(from the Bewitching Kitchen)
for the chicken:
6 boneless, skinless chicken thighs
1/4 cup grapeseed oil
1/4 cup red wine vinegar
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1 tsp fine sea salt
amchur to taste for serving
for the carrots:
6 large carrots, peeled and cut in half lengthwise
1 Tbsp extra-virgin olive oil
1 Tbs sesame oil
2 tsp black sesame seeds
Urfa pepper and salt to taste
Fine sea salt
for the dressing:
1/4 cup rice wine vinegar
1 Tbsp sesame oil
1 Tbsp agave nectar
salt to taste
lettuce and tomatoes for salad
Marinate the chicken. Mix all the ingredients except the amchur, whisk well. Add to the pieces of chicken and leave for 4 hours or more. Remove from the marinade, grill until done, about 8 minutes per side on a hot grill. Cut in small pieces to serve.
Make the carrots. Mix the two oils together, coat the carrots with the mixture, add sesame seeds and spices. Roast in 425F oven until golden brown at the edges.
Make the dressing by whisking all ingredients together. In a large bowl, toss the lettuce and tomatoes with some of the dressing. Place carrots and chicken on top, still warm, drizzle a little additional dressing, and sprinkle amchur over the chicken pieces. Serve right away.
to print the recipe, click here
Comments: This was delicious, I truly urge you to give this recipe a try. As you may have noticed, I am in a phase of enjoying contrast of hot and cold, and this will go into our rotation for sure. I think a shredded cabbage salad will go particularly well with it too. Amchur is optional, but it adds a nice brightness without any additional liquid. It does the job of a lemon, more or less, but in dry format. You could add some lime zest instead. Sesame oil to roast veggies is a new thing to me. For some reason I never thought it would work but here I am to admit I was wrong. I’ve been using it on cauliflower, butternut squash, sweet potatoes, and every time it adds a wonderful flavor.
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4 thoughts on “GRILLED CHICKEN WITH SESAME ROASTED CARROTS”
This is interesting and I truly shall copy your recipe soonest . . . you have used such common ingredients but in a number of just slightly different ways – I do want to discover what taste and textural differences you have achieved ! Besides other matters, using sesame oil as often as I do, I have always been ‘warned off’ using it in actual cooking . . . yet you have successfully mixed it with olive oil for the carrots ! And the double-use of the dressing is again interesting . . . so, thanks – the dish looks very appetizing . . . and yes for the amchur !
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I am very intrigued by the sesame oil – as you, I’ve always heard you should use it only as a finishing touch as it does not perform well when heated – I am quite pleased by the way it turned out, though – in the book it is the ONLY oil used, but I thought that was a bit too harsh – so I decided to mix 50/50 with and it turned out just right for my taste
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I love the use of the sesame oil. As the commenter above said, I had heard it should only be used as a finishing step. I am going to try it on other roast vegetables as you mention. Sweet potatoes sound like a wonderful combination.
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