Pan-Roasted Chicken with Dried Apricots, Currants, and Carrots
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Ingredients & Equipment
What we send
- 3/4 cupwhite rice
- 1navel orange
- 8 ouncescarrots
- 2boneless chicken breasts
- 1 tablespoonlight brown sugar
- 1 1/2 tablespooncurrants
- 1/4 cupwhite wine
- 1/4 teaspoonground ginger
- 1/2 teaspoonground cumin
What You’ll Need
- 6" small pot with lid
- 10" medium ovenproof pan
Cook RicePreheat oven to 425°F. In a small pot over high heat, combine rice, 1¼ cups water, and a pinch salt. Bring to a boil, then stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, ﬂuﬀ with a fork, and set aside.
Prepare IngredientsWhile rice cooks, halve orange. Rinse carrots and halve lengthwise. Cut crosswise into 1½-inch pieces. Halve apricots. Rinse chicken and pat dry with paper towel. In a small bowl, stir together brown sugar, currants, and apricots to make sugar-fruit mixture.
Sear ChickenHeat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. Season chicken all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add chicken skin-side down and sear without moving until light golden, about 5 minutes. Remove from pan and set aside.
Season Chicken and CarrotsAdd carrots to pan from chicken and toss to coat in juices. Sprinkle over spice mix. Season with ¼ teaspoon kosher salt and pepper as desired. Arrange in an even layer. Sprinkle sugar-fruit mixture on top. Add white wine and juice of 1 orange. Place chicken skin-side up on top of carrots. Spread orange marmalade evenly over chicken skin.
Roast Chicken and CarrotsTransfer pan with chicken and carrots to oven and roast until chicken is cooked through and no longer pink and carrots are tender, 12-15 minutes.
Plate Chicken and CarrotsTaste rice and add salt and pepper as needed. Serve alongside chicken and carrots, plus any juices from pan. Grab a fork and enjoy your plate of awesome.