Jalapeño Chicken Thighs with Black Beans and Honey-Lime Glazed Carrots

Serves 2

Recipe by Teri Tsang Barrett

INGREDIENTS

Extra-virgin olive oil

5 tablespoons honey, divided

1/4 cup lime juice (from 2 limes), divided

1 jalapeño, roughly chopped

Kosher salt and freshly ground pepper

2 large bone-in, skin-on chicken thighs (about 3/4 pound)

1/2 onion, finely chopped

1 15 ounce can black beans, rinsed and drained

2 tablespoons chopped cilantro, divided

2 medium carrots (about 8 ounces), peeled and sliced on the diagonal 1/3-inch thick

PREPARATION

Combine 1/4 cup olive oil, 3 tablespoons honey, 2 tablespoons lime juice, the

jalapeño and 1 teaspoon salt in a small food processor* (if you don't have one, see below) and puree until smooth. Pour into a quart-size resealable plastic bag, then add the chicken. Massage the bag to coat the chicken with the marinade, then refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 450˚F. Heat 1 tablespoon olive oil in a small saucepan over

medium heat until hot. Add the onion and cook until softened, about 5 minutes.

Stir in the beans, 3/4 cup water, 1 tablespoon lime juice, 1/2 tablespoon cilantro

and 1/2 teaspoon salt. Cook, stirring occasionally, until the beans break down,

mashing as desired, about 20 minutes. Cover to keep warm; if needed, reheat

over low heat before serving and thin with a spoonful or two of water.

While the beans are cooking, set a rack on top of a baking sheet. Remove the chicken from the marinade, arrange on the rack and season with salt. Roast in the oven until charred in spots and cooked through, about 30 minutes. Let stand for 10 minutes, then serve with the carrots and black beans.

While the chicken is in the oven, heat 1 tablespoon olive oil in a 12-inch skillet

over medium-low heat. Add the carrots, season with salt and cook, stirring

occasionally, until al dente (they should be just tender on the outside), about 5 minutes. Add 1/4 cup water, the remaining 2 tablespoons honey and 1 tablespoon

lime juice and cook, stirring occasionally, until the carrots are fork-tender and the

liquid has cooked off, about 20 minutes. Toss with the remaining 1 tablespoon

cilantro and season with salt and pepper.

*If you don't have a food processor just chop the jalapeño as small as possible and whisk the oil, honey, lime juice, jalapeño, salt and pepper together by hand.