Tamarind-Honey Chicken Breasts

Instructions

1. Prepare the ingredients & start the sauce

   • Remove the honey from the refrigerator to bring to room temperature.
   • Place an oven rack in the center of the oven, then preheat to 450°F.
   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Wash and dry the fresh produce.
   • Medium dice the potatoes.
   • Peel the carrots; halve crosswise, then quarter lengthwise.
   • Thinly slice the scallions, separating the white bottoms and hollow green tops.
   • In a bowl, whisk together the miso paste, honey (kneading the packet before opening), tamarind paste, and 1/4 cup of water.

2. Cook & mash the potatoes

   • Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat.
   • Drain thoroughly and return to the pot. Add half the butter and 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency.
   • Taste, then season with salt and pepper if desired. Cover to keep warm.

3. Roast the carrots

   • Meanwhile, line a sheet pan with foil.
   • Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend; toss to coat. Arrange in an even layer.
   • Roast 15 to 17 minutes, or until browned and tender when pierced with a fork.
   • Remove from the oven.

4. Cook the chicken

   • Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra).
   • In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.*
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Finish the sauce & serve your dish

   • In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened.
   • Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened.
   • Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired.
   • Slice the cooked chicken crosswise.
   • Serve the sliced chicken with the mashed potatoes and roasted carrots. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!