Black Garlic Chicken Bowl with Scallion Rice, Sesame-Glazed Carrots and Light Lime Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mash the black garlic into a paste. Mix it with the honey, soy sauce, 15 ml (1 tbsp) olive oil, sweet paprika, and black pepper.

2. 2

   Add the chicken thighs to the bowl and coat them well with the black garlic marinade. Let them rest for 10 minutes while you prepare the other components.

3. 3

   Place the jasmine rice and water in a medium saucepan with 3 g (1/2 tsp) salt and the white part of the scallions. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes.

4. 4

   While the rice cooks, toss the carrots with 15 ml (1 tbsp) olive oil, sesame oil, rice vinegar, and 1.5 g (1/4 tsp) salt. Spread them on a tray and roast at 220 °C / 425 °F for 20 minutes, stirring halfway through.

5. 5

   Remove the tray from the oven, sprinkle the sesame seeds over the carrots, and roast for 5 more minutes at 220 °C / 425 °F until tender and glossy.

6. 6

   Heat a large skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F. Remove and let it rest for 3 minutes.

7. 7

   In a small bowl, mix the Greek yogurt with the lime zest, 30 ml (2 tbsp) lime juice, and 1.5 g (1/4 tsp) salt until smooth.

8. 8

   Fluff the rice with a fork and add the green part of the scallions and half of the fresh cilantro. Mix gently.

9. 9

   To serve, divide the rice among 4 bowls. Top with the black garlic chicken and sesame-glazed carrots. Finish with the lime yogurt and the remaining fresh cilantro.