Everything about this recipe was definitely a new experience for me. The use of orange juice for a marinade/sauce was nothing I’ve tried before and a carrot purée seemed kind of strange. But let me tell you, it works pretty well.
I have an on and off relationship with carrots. I don’t always opt for carrots as a snack, but my mom says I was obsessed with carrot baby food. I recently made a carrot-apple juice, but when I tried it I was reminded of why I definitely do not like carrots in juice form. I guess it all depends how the carrots are used and prepared. The purée form of these carrots was like a throwback to my baby days I guess and it’s a great alternative to mashed potatoes.
I halved this recipe because eight chicken thighs is not really necessary in my household. Since I didn’t have shallots, I decided to use a little less onion since shallots have a little bit more of a mild onion-garlic flavour. However, I like garlic, so I added a little bit more to this recipe. Instead of heavy cream, I used milk for the carrot purée and it worked out just as well.
Lastly, I actually made this recipe in my toaster oven. Yes, my toaster oven. My real oven was broken, so all I did was take the reduced orange juice sauce and transferred it to a pan with the chicken and popped it into my small, handy toaster oven.
Overall, this recipe is delicious and different, which I definitely appreciate. Here’s a breakdown of the nutritional information of this recipe generated from MyFitnessPal. Yes, there’s quite a bit of fat in this recipe due to the skin of the chicken thighs, the butter and the cream. Try taking the skin off (even though it’s the best part) and use milk to make this a bit more low-fat.