Go Back
–+ servings
Carrot Cider Baked Chicken - Feature Photo
4.69 from 16 votes
Print

Carrot Cider Chicken

*for maximal taste, it is best to grind whole coriander seeds freshly in a coffee grinder, but you can also use pre-ground coriander.
Servings 6 -8
Author Catherine Katz

Ingredients

  • 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

Instructions

  1. Preheat oven 375 F
  2. 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.
  3. 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).
  4. Place the chicken on a plate and set aside.
  5. Grate fresh ginger and sauté in the same skillet for a few seconds.
  6. 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.
  7. 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.
  8. 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!