17 | August | 2013 | The Hungry Belgian

Archive | 9:22 am

Honey & Lime Roasted Carrots

I roasted these lovely carrots in combination with my deliciously crispy curried chicken drumsticks the other night. The sweetness & tanginess of these carrots pairs perfectly with the earthiness of the curry flavored drumlets. It was a budget-friendly marriage made in heaven, if you ask me.

HONEY & LIME ROASTED CARROTS
(A Hungry Belgian original)
– 6-7 large carrots, peeled whole, or 10-12 mini carrots
– 2 shallots, roughly chopped
– 1 lime, zested & juiced
– 1/4 cup of olive oil
– 1 tsp of ground cumin
– 1 Tbsp of honey
– salt & pepper, to taste

Preheat oven to 425F.

Halve carrots lengthwise, and if using large ones, halve each half lengthwise again. Cut each quarter crosswise, so you end up with long carrot fries, so to speak.

In a large bowl, pour lemon zest, juice, olive oil & honey, and stir until well combined. Pour over the carrots & shallots, and toss to coat well.

Pour carrots, shallots and oil mixture onto a baking sheet, and sprinkle with cumin, salt & pepper.

Roast for approx. 30-45 min, until caramelized and charred around the edges. Bon Appetit!

Tags: budget friendly, oven roasted, roasted, tangy, vegetable, vegetarian, zesty

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Categories Vegetables

Crispy Curried Chicken Drumlets

17 Aug

The other day, whilst thumbing through a glossy magazine, I came across an article on curry leaves and the history of the spice. Things like that completely stop me in my tracks, and I forgot I was actually standing in line in the store until a testy elderly lady in hot pink rhinestone embellished sweatpants angrily harped that it was my turn! She wore a matching jacket with the likeness of some Las Vegas idol sprawled across her chest, smiling broadly & winking as if though to say he scored himself a lucrative senior sweatshirt deal and was now kicking it with ‘Betty Boo’ here. With a twinge of mild irritation in her crackling, nicotine-damaged voice, she motioned towards the rapidly emptying conveyer belt and proceeded with giving me the stink eye for slowing her & Mr. Vegas down by 5 extra minutes. I snapped out of my curry leaves dream and apologetically resumed proper grocery store etiquette.

Because of the drama surrounding ‘the incident with the blue-haired coiffure’, I couldn’t tell you what I read anymore, other than that curry is way old and super versatile. Curry has got to be one of my favorite spices. It’s so warm and earthy, you can find it in a variety of heat levels and it colors your food a pleasing, happy yellow.

With our family’s ~~poor man’s~~ budget encouraging creative thinking, I picked up a 12-pack of chicken drumsticks and a few random items, and inadvertently came up with the deliciousness below… I hope you enjoy these too.

CRISPY CURRIED CHICKEN DRUMLETS
(A Hungry Belgian original)
– 12 or more chicken drumsticks or thighs
– 1 14oz can of coconut milk
– 1 lime, zested
– 1.5 Tbsp of Sriracha sauce (or Harissa, Sambal Oelek or hot curry paste)
– 2-3 Tbsp of sweet curry powder (I use Penzey’s Spices, you can adjust as to how much curry flavor you want)
– 1.5 inch piece of fresh ginger root, peeled & grated
– salt & pepper, to taste
– fresh cilantro, for garnish

In a large container, pour all ingredients together other than the chicken & cilantro, and stir until well combined.

Rinse and pat chicken dry, and let marinate in the curried coconut milk mixture for at least 1-2 hours.

Preheat oven to 425F. Take drumsticks out of the marinade and place on a foil-lined baking sheet. Roast for approx. 30-45 minutes, until chicken is crispy and cooked through.

Serve with these lovely honey & lime roasted carrots, and rice.