Baked Chicken with Spiced Carrot Sauce, Mint Yogurt, and Crispy Pistachio Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots, red onion, and 2 whole garlic cloves on a sheet pan. Toss with 1 1/2 tbsp (22 ml) olive oil, 1/2 tsp salt, 1/4 tsp black pepper, the cinnamon, and 1/2 tsp cumin. Roast for 25 minutes, stirring halfway through.

2. 2

   While the vegetables roast, place the chicken breasts in a bowl and coat them with 1 tbsp (15 ml) olive oil, the remaining cumin, ground coriander, sweet paprika, lemon zest, 1 tbsp (15 ml) lemon juice, 3/4 tsp salt, and 1/4 tsp black pepper. Let stand for 10 minutes.

3. 3

   Remove the tray from the oven, push the vegetables to one side, and place the chicken breasts on the same tray. Bake at 220 °C / 425 °F for 18 to 20 minutes, or until the chicken is fully cooked and the juices run clear.

4. 4

   Transfer the roasted carrots, onion, and the 2 roasted garlic cloves to a blender or food processor. Add the honey, 2 tbsp (30 ml) Greek yogurt, 1/2 tbsp (7 ml) olive oil, and 1 tbsp (15 ml) water if needed. Blend until smooth. Adjust with a pinch of salt and pepper.

5. 5

   Place the couscous in a heatproof bowl and pour over the hot chicken broth or water. Add a pinch of salt, cover, and let sit for 5 minutes. Then fluff the couscous with a fork.

6. 6

   Heat a skillet over medium heat and melt the butter. Add the hydrated couscous and chopped pistachios. Cook for 3 to 4 minutes, stirring, until the couscous is lightly toasted and slightly crisp in spots. Stir in the chopped parsley and mix well.

7. 7

   In a small bowl, combine the remaining Greek yogurt with 1 grated garlic clove, the fresh mint, the remaining lemon juice, and a pinch of salt and pepper.

8. 8

   Let the chicken rest for 5 minutes out of the oven. To serve, spread the carrot sauce on each plate, spoon over the crispy pistachio couscous, and arrange the chicken on top. Finish with dollops of mint yogurt on top or on the side.