No one besides the chef can ever figure out the secret ingredient in this dish. It’s carrot juice as the title gives away, of course, but you don’t need to tell! The subtle sweetness of the carrot juice and cider combines with the rich taste of the dark beer (non-alcoholic beer works just as well) and the fresh grated ginger and makes this sauce outrageously delicious!! Enjoy to your heart’s content, literally!
PS: Watch my cooking class video on how to make this recipe!
Carrot Cider Chicken
- 8 organic free range chicken thighs, skin removed
- 1/2 cup organic 100% carrot juice
- 1/3 cup organic 100% apple cider
- 1/2 cup dark beer of your choice or non-alcoholic beer
- 1 tsp ground coriander
- 1 Tbsp fresh minced ginger
- 2 whole cloves of garlic thickly sliced
- 2 Tbsp olive oil
- 1 ⁄3 cup organic pastry flour soft wheat
- 3 ⁄4 tsp salt
- Preheat oven 375 F
- Rinse and pat dry the chicken and lightly salt (less than 1/8 tsp); place flour on a flat plate and dip each piece of chicken on both sides; discard extra flour.
- Drizzle olive oil in a large skillet that can also go in the oven (it needs to be deep enough to hold 2 cups of liquid), over medium/high heat and briefly sauté the floured chicken on both sides long enough (4-5 minutes) to brown slightly but leaving it uncooked (the crisp golden top will come later as it bakes in the oven).
- Place the chicken on a plate and set aside.
- Grate fresh ginger and sauté in the same skillet for a few seconds.
- Add sliced garlic, cider, carrot juice, beer, ground coriander and salt to the skillet with the ginger and bring to a boil, reduce heat and simmer for a 2-3 minutes.
- Place the slightly sautéed chicken back in the baking pan and spoon the carrot cider juices over it to cover it and place in preheated oven for 30 minutes, uncovered.
- Turn each piece once and bake for an additional 15-20 minutes until the sauce is thick and golden and the chicken almost falls off the bone!