What to do with some rapidly wrinkling carrots and an abundance of hot sauce? Spicy chicken with carrot fries. Yum.
Hot Mustard Chicken with Carrot Fries
2 medium carrots
2 – 3 chicken breasts
2 Tbsp. yellow mustard
2 Tbsp. your favorite hot sauce (I used a garlic variety)
1 Tbsp. Maggi chicken seasoning (I used Magic Sarap, but this isn’t strictly paleo – regular chicken seasoning would work just as well)
2 tsp. garlic powder
Juice of 1 lime
1 Tbsp. cornstarch or arrowroot powder
1 – 2 Tbsp. fat of choice
2 tsp. – 1 Tbsp. chipotle seasoning
Salt & pepper
Preheat your oven to 200C/400F.
Halve and slice your carrots into roughly fry-shaped pieces. Toss with the oil, cornstarch/arrowroot powder, chipotle seasoning and salt & pepper.
Spread out in a single layer on a prepared baking sheet.
Bake 15 minutes, flip, and bake an additional 10 – 15 minutes or until your desired crispness is reached.
While the fries are working, chop your chicken into bite-sized pieces.
Toss with the mustard, hot sauce, maggi, garlic powder, lime juice, salt & pepper.
When the fries are ready to flip, scoot them all to 1 side of the baking sheet. Add the chicken to the other side in a single layer and bake.
The fries serve 2, the chicken 3