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Roast Chicken Thighs with Tomato-Tapioca Porridge Recipe

Roast Chicken Thighs with Tomato-Tapioca Porridge Recipe

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Roast Chicken Thighs with Tomato-Tapioca Porridge

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Ingredients

Count

Nutrition

4300

Calories

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Ingredients:

Serving

2 lb red heirloom tomatoes, quartered
6 sprigs thyme
salt
freshly ground white pepper
6 (medium) carrots, unpeeled; trimmed
6 tbsp extra-virgin olive oil
1/4 cup (2 oz) plus 2 tbsp medium pearl tapioca, (see note )
8 (about 2 1/2 lb) boneless chicken thighs with skin
2 tbsp pistachios, chopped

Directions:

Preheat the oven to 425°. In a blender, puree the tomatoes until fairly smooth. Strain through a fine sieve into a saucepan, pressing on the solids; you should have about 2 1/2 cups of puree. Add 3 thyme sprigs and simmer over moderate heat, scraping down the sides, until thick and glossy, 15 minutes. Season with salt and pepper; discard the thyme.
Meanwhile, in a flameproof roasting pan, toss the carrots with 3 tablespoons of the oil; season with salt and pepper. Cook over high heat until lightly browned, 3 minutes. Roast the carrots in the oven for 40 minutes, turning, until browned and very tender. Halve the carrots lengthwise. Leave the oven on.
Rinse the tapioca. In a large saucepan of boiling water, cook the tapioca over high heat, stirring, until al dente with a small white core at the centers, 17 minutes. Drain and rinse the tapioca and stir into the tomato puree.
Heat the remaining 3 tablespoons of oil in a large ovenproof skillet until nearly smoking. Season the chicken with salt and pepper and add to the skillet, skin side down, with the remaining 3 thyme sprigs. Cook over high heat just until the skin is lightly browned, 5 minutes, then roast in the oven for 15 minutes, until cooked through; discard the thyme.
Preheat the broiler. Broil the chicken, skin side up, until golden and crispy, 3 minutes. Arrange the chicken and carrots on plates. Spoon off the fat from the pan juices. Add the juices to the tapioca and spoon it around the chicken. Top with the pistachios and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4300.28 Kcal (18004 kJ)
Calories from fat	3803.14 Kcal
		% Daily Value*
Total Fat	422.57g	650%
Cholesterol	951.3mg	317%
Sodium	555.17mg	23%
Potassium	1410.79mg	30%
Total Carbs	34.47g	11%
Sugars	9.47g	38%
Dietary Fiber	14.48g	58%
Protein	92.28g	185%
Vitamin C	5.7mg	10%
Vitamin A	0.9mg	31%
Iron	0.2mg	1%
Calcium	88.9mg	9%

Amount Per 100 g
Calories	343.45 Kcal (1438 kJ)
Calories from fat	303.75 Kcal
		% Daily Value*
Total Fat	33.75g	650%
Cholesterol	75.98mg	317%
Sodium	44.34mg	23%
Potassium	112.68mg	30%
Total Carbs	2.75g	11%
Sugars	0.76g	38%
Dietary Fiber	1.16g	58%
Protein	7.37g	185%
Vitamin C	0.5mg	10%
Vitamin A	0.1mg	31%
Calcium	7.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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