What's for Dinner? Chicken with Carrot-Ginger Sauce

I've been falling behind on my recipes! life got busy busy! Here is a recipe that's not hard and super tasty!

From America's Test Kitchen Healthy Family Cookbook
Carrot-Ginger Sauce
Makes: about 1 cup

1 teaspoon extra-virgin olive oil
2 shallots, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 carrots, peeled, halved, and sliced thin (about 1 cup)
1 cup low-sodium chicken broth
3/4 cup hot water
1 teaspoon grated fresh ginger
salt and pepper

Heat the oil in a medium saucepan over medium heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the coriander and turmeric and cook until fragrant, about 30 seconds. Stir in the carrots and cook until softened, 6 to 8 minutes. Add the broth, cover and cook until the carrots mash easily, 25 to 30 minutes. Uncover and continue to cook until any remaining liquid has evaporated. Transfer to a blender, add the water and ginger, and puree until completely smooth, about 30 seconds. Season with salt and pepper to taste and serve. Enjoy!


I stir-fried chicken and poured the sauce over the chicken. I made brown rice and steamed broccoli to go with it :-) tasty!