Orange Glaze Chicken with Yellow Carrot Puree

My Produce Items: Yellow Carrots, Oranges, Leek, Parsley

1 bunch of yellow carrots

1 orange

1 tablespoon of chopped parsley

1 tablespoon of chopped leek

4 chicken thighs

4 tablespoons of sugar

3 tablespoons of butter

1/2 can of vegetable broth

1/4 a teaspoon of cinnamon

For the puree, skin and boil carrots until soft. Heat up chopped leek in 1 tablespoon of butter in frying pan on low heat (you just want to cook them a little, not brown them). Place soft carrots, leek, 2 more tablespoons of butter and 1/2 can of vegetable broth in blender or food processor and puree. Return to saucepan and heat on low. Mix in 1/4 teaspoon of cinnamon and 1 tablespoon of sugar.

For orange glaze chicken, juice 1 orange (save a slice of orange, cut into 4 quarters). Place 3 tablespoons of sugar in orange juice and mix well. Sprinkle in a little bit of cinnamon. Coat chicken thighs in orange juice and place in baking dish. Zest a tiny bit of the orange peel over top of chicken. Place one orange quarter on top of each chicken thigh. Sprinkle chopped parsley on top. Bake at 350 degrees for 50 minutes.

Serves 4

Final Verdict: Delicious

This is a sweeter dish but I really liked the tiny bit of cinnamon. Used in both the orange glaze and puree it brought all the flavors together but it wasn't overpowering. The yellow carrots are similar to cooking squash, sweeter than orange carrots but not as sweet as sweet potatoes. I felt that the puree ended up being more like a soup but I did enjoy dipping all the chicken pieces in the puree and eating everything together. In fact, the leftover puree did make a delicious soup.