Chicken filet and orange carrots from the oven

Name: Chicken filet and orange carrots from the oven
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Carrots; 150 g Shallots; 5 Stem(s) Thyme; 2 Oranges; 1 red chilli pepper; 4 Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 3 TABLESPOONS Honey; 200 ml Chicken bouillon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Carrots
150 g Shallots
5 Stem(s) Thyme
2 Oranges
1 red chilli pepper
4 Chicken filets
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Oil
3 TABLESPOONS Honey
200 ml Chicken bouillon

Directions

1
Peel and wash the carrots and cut them into thick sticks. Peel and halve the shallots. Wash thyme, dab dry, remove leaves from 3 sprigs. Wash untreated orange, rub dry and cut into slices. Halve the second orange and squeeze it. Clean the chilli, scrape out the seeds, wash the pod and chop it finely. Wash the meat and dab dry, season with salt and pepper
2
Heat the oil in a frying pan and fry the fillets on each side. Take them out and fry carrots, shallots, thyme stems, leaves and chillies in the frying fat. Add 1 tablespoon honey, season with salt and pepper, add orange slices and fillets. Add orange juice and bouillon. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. About 10 minutes before the end of the cooking time, brush the fillets with 2 tablespoons of honey and finish cooking. Delicious with baguette bread