Serves: 3-4 | Prep Time: 25 mins | Cook Time: 30 mins

Quantity Ingredient
1/2 cup Carrots, cut into 1/2 inch pieces
1 tsp Cinnamon
1/2 tsp Brown sugar
1/2 tsp Allspice
1/2 tsp Nutmeg
1/2 tsp Coriander, ground
1/2 tsp Cardamom
1 1/2 lbs Chicken thighs, cut into 3/4 inch pieces
1 1/2 cups Rice
2 tbsp Butter
1/2 cup Corn
4-5 cloves Garlic, minced or pressed
2 Shallots, finely chopped
1/4 tsp Salt, kosher
1 tbsp Flour, all-purpose
1/2 cup Chicken stock
3/4 cup Heavy cream
1/2 tsp Sage, rubbed
1/4 tsp Thyme, dried
To Taste Salt and Pepper
Optional Fresh parsley, chopped
  1. Boil carrots until soft.
  2. While carrots are boiling, finish prep of other ingredients.
  3. Combine cinnamon, brown sugar, allspice, nutmeg, coriander, and cardamom. Lightly dust both sides of all chicken pieces, leaving at least 1/4 of the spice blend.
  4. Start cooking rice, with preferred method.
  5. Melt butter over medium-high heat and add chicken when hot. Cook on both sides for ~3-5 minutes each, or until brown and caramelized and raw color is gone.
  6. When carrots are soft, add corn to the boiling pot for 30 seconds to get warm and drain.
  7. Remove chicken from the pan with slotted utensil and set aside.
  8. If pan is dry, add another tbsp of butter. Add garlic, cook for ~30 seconds or until aromatic and just starting to brown.
  9. Add shallots and kosher salt to garlic butter to coat. Cook until shallot is soft and paste-like, about 5 minutes.
  10. Turn heat to low and slowly stir in flour. Cook for 1-2 minutes to remove raw flour taste.
  11. Slowly stir in chicken stock and turn heat to medium high. Scrape up any fond that has built up in the pan.
  12. Add heavy cream, sage, thyme, remaining spice blend and set-aside chicken. Stir until combined and consistent.
  13. Simmer for at least 5 minutes, stirring occasionally, to reduce slightly and let flavors come together. Any inconsistent color in the sauce should blend.
  14. Salt and pepper to taste, serve over rice. Garnish with parsley if you like.

Notes

  • I'm aware the picture has peas instead of carrots. I didn't have carrots the time I happened to take a picture, but I prefer them over the peas. Of the carrots, peas, and corn, pick 2. All 3 is too much.

Source

This is an Alex original!

Notes

To enhance flavor, coat chicken with your favorite dry rub before cooking