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IRISH STEW WITH CARROT SALSA

Mijote irlandais servi avec salsa de carottes

In collaboration with
Hubert Cormier, Nutritionniste

Thighs Stews and braises Oven Internationally inspired
4-6 Portions
15 min Prepping
45 min Cooking
Recipe Easy

Ingredients

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  • 1/2 tsp. (2.5 ml) onion powder
  • 1 1/2 tsp. (7.5 ml) dried thyme
  • 1/2 tsp. (2.5 ml) salt
  • 1 dash (1 ml) pepper
  • 1/2 tsp. (2.5 ml) garlic powder
  • 1 tsp. (5 ml) paprika
  • 1/4 cup (60 ml) water

CARROT SALSA

  • 3 medium carrots, julienned
  • 1/2 medium red onion, minced
  • 1 tbsp. (15 ml) olive oil
  • 2 tbsp. (30 ml) Italian parsley, finely chopped
  • Salt and pepper to taste

Directions

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  1. Preheat oven to 375°F (190°C).
  2. Combine all seasoning ingredients in a bowl using a wooden spoon.
  3. Add chicken thighs and coat well with seasoning.
  4. Place chicken in a cast iron dish and add water.
  5. Cook for 45 to 60 minutes until chicken is well done.
  6. Meanwhile, combine carrots, onion, parsley, and olive oil in another bowl.
  7. Season to taste.
  8. Serve chicken thighs over carrot salsa.