Citrus Chicken with Carrots, Prunes and Pistachios
Citrus chicken with carrots, prunes & pistachios is a treat for the eyes, taste buds and cook (make-ahead). The flavors blend beautifully and the presentation is eye-popping.
Prep Time25 minutes mins
Cook Time40 minutes mins
marinating time30 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Course
Cuisine: American
Servings (change as needed): 5
- 4 pounds (1.8kg) raw chicken pieces
Citrus Chicken Marinade
- 1 lemon (for lemon zest and juice) or lime zest and juice
- 1 large orange (for orange zest and juice) for extra sauce add more fresh orange juice (extra 1/2 - 1 orange)
- 4 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoon grainy mustard
- 6 tablespoon honey
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- 1/2 teaspoon red pepper flakes (or less, to taste)
- 2 1/2 teaspoon kosher salt
- 1 tablespoon cornstarch slurry (optional), Note 1 I do this
Vegetables/Fruits
- 3 cups (450g) carrots, peeled and very thinly sliced (1/4 inch thick or less)
- 1 lemon, to be cut up and blanched (optional, but great!)
- 1 medium onion, halved and thinly sliced
- 1 cup prunes, roughly chopped (or use dates, raisins or apricots)
Garnish
- 1/4 cup (12g) chopped fresh parsley (or cilantro)
- 2 green onions, thinly sliced
- 1/4 cup roasted pistachios, chopped
PREPARE MARINADE: Put all marinade ingredients in large resealable plastic bag or container. Squish it around to blend ingredients.
PREPARE VEGETABLES/FRUIT: For blanched lemon: cut lemon into quarters and remove seeds. Slice each quarter into thin wedges. Place into small pot of boiling salted water for 2 minutes, then drain. Add lemon wedges, prunes, carrots and onions to the bag with the marinade.
MARINATE CHICKEN: Pat chicken pieces dry with paper towels then add to bag with marinade. Seal and massage to coat chicken, fruits and vegetables well. Place in fridge to marinate for 6 hours or overnight. If short on time, marinate for 30 minutes at room temperature.
ROAST CHICKEN: Preheat oven to 400F/204C. Prepare a rimmed pan lined with foil and sprayed with oil. Transfer chicken, marinade and vegetables to pan Chicken skin side up. Roast for 35-40 minutes until lightly browned. Cooking time will depend on size of chicken pieces.. An instant thermometer piercing the breast should an internal temperature of 155-160F. Stir carrots. Turn on broiler. Leave chicken on middle rack. Broil for 3-5 minutes or until crispy, golden brown (watching carefully so it doesn't burn).
GARNISH AND SERVE: Place chicken, vegetables and sauce onto a platter. Garnish with parsley, green onions and pistachios. Serve immediately.
- To thicken Sauce with cornstarch slurry (optional): If you prefer as slightly thickened sauce like I do, add a slurry of cornstarch to the marinade (1 tbsp cornstarch mixed with one tbsp. water) and mix it in well. I always do this.
- Variations:
- Play with the seasonings. For example, add a Moroccan profile with some cumin, cinnamon and coriander.
- Substitute the prunes with dates, apricots or raisins..
- Make Ahead: The whole dish can be made a day ahead (or in the morning) and popped into the oven before serving.
Nutritional daily values are estimates.
Calories: 750kcal | Carbohydrates: 64g | Protein: 37g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 1416mg | Potassium: 1090mg | Fiber: 8g | Sugar: 43g | Vitamin A: 13790IU | Vitamin C: 52mg | Calcium: 111mg | Iron: 3mg