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Chicken With Red Pepper Sauce

a bowl of quinoa topped with chicken with red pepper sauce, roasted carrots, cucumbers and drizzled with turmeric vinaigrette
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 1 cup roasted red peppers, drained
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1¼ teaspoons sea salt
  • 3 tablespoons extra-virgin olive oil, plus more for greasing
  • ½ teaspoon dried thyme
  • 2 teaspoons honey
  • 1½ pounds boneless, skinless chicken thighs
  • 2 large carrots, halved lengthwise and cut into 2-inch pieces
  • 4 cups cooked quinoa or rice, for serving (optional)
  • 2 Persian cucumbers, sliced into ½-inch-thick rounds
  • Freshly cracked black pepper, for serving
  • ¼ cup minced flat leaf parsley

Turmeric Vinaigrette

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons unfiltered apple cider vinegar
  • ½ shallot, finely minced
  • ½ teaspoon ground turmeric
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon sea salt

Method

  1. Make the chicken. To the base of a blender, add the roasted red peppers, garlic, paprika, cayenne, 1 teaspoon of the salt, 2 tablespoons of the olive oil, thyme, and 1 teaspoon of the honey. Blend until smooth, about 3 minutes. Reserve ¼ cup of the sauce in a small bowl. Transfer the remaining sauce to a large bowl. Add the chicken and toss to coat. Use immediately or marinate refrigerated for up to 2 hours.

  2. Preheat the oven to 400°F with racks in the center and top positions. Grease a rimmed sheet pan.

  3. Add the carrots to the prepared sheet pan and drizzle with remaining 1 tablespoon of oil and remaining 1 teaspoon of honey. Sprinkle with the remaining ¼ teaspoon of salt and toss until coated. Spread out into an even layer and then nestle in the chicken. Roast on the center rack for 18 minutes.

  4. Turn on the broiler, drain off any liquid that has accumulated on the sheep pan, then transfer to the top rack. Broil until the carrots are tender and the internal temperature of the chicken reads 165°F on an instant read thermometer, about 4-5 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.

  5. Meanwhile, make the dressing. In a small jar, combine the olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt. Seal the jar and shake until the dressing is emulsified.

  6. Divide the cooked quinoa, if using, among 4 bowls. Top with the sliced chicken, roasted carrots, and cucumbers. Drizzle with vinaigrette and reserved sauce, then sprinkle with parsley and pepper to serve.