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Blackened Chicken Blackened Carrots
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Blackened Chicken with Blackened Carrots, and Quinoa

Roasted chicken drumsticks with blackened carrots, a prune and balsamic reduction, quinoa, and a yogurt chive sauce.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Middle Eastern
Servings: 3 people

Ingredients

chicken and dredge

  • 8 Chicken drumsticks
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano

Quinoa

  • 2 cups cooked quinoa
  • 2 tablespoons olive oil
  • 1/4 cup chopped chives
  • 2 teaspoons red pepper flakes

Carrots

  • 12 carrots The colorful kind with the stems still attached

Yogurt

  • 1 cup greek yogurt
  • 1 lemon juice
  • 1/2 a small clove garlic grated
  • 1/4 cup chopped chives
  • 2 teaspoons honey

Prunes

  • 1 cup chopped prunes
  • 1 cup balsamic vinegar
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 450. Toss the chicken with the spices and salt and pepper. Place on a baking sheet and bake until blackened well on all sides and tender in the middle, flipping once or twice during the cooking as needed, about 40 minutes.
  • Cut the tops off the carrots and wash them well but do not peel them. Place them into a frying pan with a healthy drizzle of olive oil. Season well with salt and pepper. Cook on medium high heat to brown on all sides, about 15 minutes.
  • Simmer the prunes with the balsamic and oil with a little salt. Simmer until the sauce is thickened, about 15 minutes. Add water if it becomes too thick.
  • Toss the quinoa with the chives, oil, and chile flake and season with salt and pepper to taste.
  • Mix the yogurt ingredients and set aside.
  • Build the plates starting with the quinoa, then the carrots, then the prune sauce, then the chicken, and finally the yogurt. Top with extra chives.