Chicken filet on caramelized carrot vegetables with mint yoghurt

Name: Chicken filet on caramelized carrot vegetables with mint yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Stem(s) Peppermint; 300 g Whole milk yoghurt; 7-10 Tbsp Salt; 4 Chicken filet with skin (à approx. 180 g); 2 TABLESPOONS Sunflower oil; 800 g small carrots; 2 TABLESPOONS Sesame seed; 2 TABLESPOONS Honey; 7-10 Tbsp Chilli powder

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Stem(s) Peppermint
300 g Whole milk yoghurt
7-10 Tbsp Salt
4 Chicken filet with skin (à approx. 180 g)
2 TABLESPOONS Sunflower oil
800 g small carrots
2 TABLESPOONS Sesame seed
2 TABLESPOONS Honey
7-10 Tbsp Chilli powder

Directions

1
For the yoghurt, wash mint, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and chop finely. Mix yoghurt and mint. Season to taste with salt
2
Wash the meat, dab dry and season with salt. Heat oil in a pan. Fry the meat for 10-12 minutes while turning. In the meantime, peel and clean the carrots, leaving a little green, and cut them in half lengthwise. Heat oil in a pan and fry sesame seeds for about 5 minutes. After about 2 minutes add the carrots. Season with salt and caramelize with honey. Steam for another 4 minutes in a closed pan.
3
Season meat with chilli powder and cut into slices. Arrange yoghurt, carrots and meat and garnish with mint