Honey Ginger Chicken w/ Dilled Baby Carrots and Beet Greens

Our weekly produce box from Pilgrims Produce is starting to pick up, this week we got first of the season baby carrots. If you have never eaten a carrot fresh right from the garden, you are missing out!! Our weekly newsletter had a recipe from Greens! Glorious Greens! I will tell you what I did.

I started with 2 cloves of garlic, roughly chopped, 1 small new onion chopped and baby carrots quartered with greens trimmed, cook in olive oil over medium heat for 2 to 3 mins. Then add beet green leaves, sliced in 2 inch chunks, add a bit of water, cover and cook for 6-8 mins. Remove from heat, season with salt and pepper and stir in 2 tbsp chopped fresh dill. Serve.

For the chicken, I dip chicken pieces in beaten egg, and tossed around in a bag with flour, salt and pepper and garlic powder. Then I friend skin side down first in some canola oil over medium high heat in a pan. Doing this will ensure you get oven "fried" chicken. Turn after 5 mins, cook for 5 more. Remove from pan and place on roasting pan or baking sheet. Bake @ 375f for 40 mins. I brushed on the sauce twice during baking, which I made on the stove in a saucepan, 1 clove of garlic minced, 2 tbsp fresh ginger minced, 2 tbsp soy sauce, 4 tbsp creamed honey and 1 tbsp butter. Cook garlic and ginger in butter until browned, add remaining ingredients and bring to boil. Simmer for 5 mins and remove from heat.

I accompanied the meal with a fresh spring mix salad and quinoa. Delicious. The skin on the chicken is so crispy and tasty. The freshness of the Ginger and the sweetness of the honey bring great taste to this chicken dinner!

Enjoy