Chicken with Sweet Carrots

Chicken with Sweet Carrots

60 min
Medium
1 serv.
449 g / 1 serv.

Rating

Average rating:—

Description

Juicy chicken legs with tender sweet carrots in a creamy mustard sauce.

  1. Season the chicken thigh with salt and pepper, then fry in a preheated pan with sunflower oil until golden brown on both sides (about 5-7 minutes per side)
  2. Peel the carrot and cut into large sticks or slices about 1.5 cm thick
  3. Finely chop the garlic
  4. Add butter, cumin, sugar and carrot to the pan with the chicken, stir
  5. Saute the carrot with the chicken for 5 minutes, stirring occasionally
  6. Add Dijon mustard and cream cheese, pour in 50 ml of hot water
  7. Reduce heat to medium, cover and simmer for 25-30 minutes until the carrot is tender and the chicken is cooked through
  8. Serve hot, pouring the creamy mustard sauce from the pan over the chicken and carrots
605
135 kcal / 100 g
kcal
50.3 g
11.2 g / 100 g
Protein
18.1 g
4.0 g / 100 g
Carbohydrates
37.4 g
8.3 g / 100 g
Fats