Roasted Chicken with Carrot Ginger Coconut Sauce over Scallion Lime Rice

Name: Roasted Chicken with Carrot Ginger Coconut Sauce over Scallion Lime Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: about 2.6 lb bone-in, skin-on chicken thighs; 1.1 lb carrots; 1 1/4 cups jasmine rice; 1 cup coconut milk; 4 scallions; 1 oz fresh ginger; 4 cloves garlic; 2 lime; 2 cups chicken broth; 3 tbsp olive oil; 1 tbsp honey; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1/2 cup loosely packed fresh cilantro leaves; 1 3/4 tsp salt; 1 tsp black pepper

An original roasted chicken recipe with golden, juicy skin, served with a silky sauce of roasted carrots, fresh ginger, and coconut milk, paired with fragrant scallion lime rice. It balances natural sweetness, citrusy notes, and a gentle spiced finish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

8 approx. 1.2 kg bone-in, skin-on chicken thighs (secados with papel of cocina)
500 g carrots (peladas and sliced gruesas)
250 g jasmine rice (enjuagado)
240 ml coconut milk (without sugar)
4 units scallions (sliced finas, parte blanca and verde separadas)
25 g fresh ginger (pelado and chopped)
4 cloves garlic (2 whole for roasting and 2 chopped)
2 units lime (zest and juice separados)
480 ml chicken broth (divided)
45 ml olive oil (divided)
15 ml honey (for equilibrar the sauce)
2 g ground cumin
2 g ground coriander
2 g sweet paprika
15 g fresh cilantro leaves (for terminar)
10 g salt (or to taste)
3 g black pepper (freshly ground)

Nutrition facts

per serving

620 kcal

Calories

36 g

Protein

42 g

Carbs

33 g

Fat

4 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the carrots, 2 whole garlic cloves, and the white parts of the scallions on a sheet pan. Toss with 1 tablespoon olive oil, half of the salt, and a little black pepper.
2
In a large bowl, combine the chicken thighs with 1 tablespoon olive oil, ground cumin, ground coriander, sweet paprika, the remaining salt, black pepper, and the zest of 1 lime. Rub well to coat the chicken evenly.
3
Arrange the chicken on the same pan, leaving the carrots around it. Roast at 220 °C / 425 °F for 35 to 40 minutes, until the chicken is golden and cooked through, stirring the carrots halfway through so they roast evenly.
4
While the chicken roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the 2 chopped garlic cloves, half of the chopped ginger, and half of the green scallion tops. Cook for 1 minute without letting them brown too much.
5
Add the jasmine rice to the saucepan and stir for 30 seconds to coat it. Pour in 360 ml (1 1/2 cups) chicken broth. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
6
Transfer the roasted carrots, roasted garlic, and roasted scallions to a blender. Add the coconut milk, the remaining 120 ml (1/2 cup) chicken broth, honey, the rest of the ginger, and the juice of 1 lime. Blend until very smooth. Taste and adjust salt if needed.
7
If you prefer a hotter sauce, pour it into a small skillet and warm it for 2 to 3 minutes over medium-low heat, stirring so the coconut milk and carrot purée combine fully.
8
Fluff the rice with a fork and add the remaining green scallion tops, the juice of the second lime, and half of the fresh cilantro. Mix gently.
9
Serve a bed of scallion lime rice, place 2 chicken thighs on top for each portion, and spoon over the roasted carrot, ginger, and coconut sauce. Finish with the remaining fresh cilantro.

Chef tips

For crispier skin, place the chicken under the broiler for 2 to 3 minutes at the end, watching closely. The sauce can be made a few hours ahead and gently reheated before serving.

Substitutions

You can use boneless chicken thighs, reducing the cooking time to 25-30 minutes. Jasmine rice can be replaced with basmati rice. If you do not have fresh cilantro, use parsley, though the flavor will be less citrusy and herbal.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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