Embassy's Thai Chicken with Carrot Ginger Salad Recipe!

Posted By: Date:

 

 Thai Chicken with Carrot-Ginger Salad
7 Reviews

Recipe courtesy of Food Network Kitchen
SAVED RECIPE
SAVE RECIPE
PRINT EMAIL

Thai Chicken with Carrot-Ginger Salad
Total Time:
40 min
Prep:
15 min
Cook:
25 min
Yield:4 servings
Level:Easy
Ingredients
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 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro
ADD CHECKED ITEMS TO GROCERY LIST
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.
Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g
Photograph by Antonis Achilleos
Courtesy Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-with-carrot-ginger-salad-recipe.html?oc=linkback