|200 g||Smoked Almonds|
|6 tbsp||coconut oil|
|30 g||butter (for almond sauce)|
|20 cl||heavy cream|
|1||Chicken breast with skin on|
|Seasoning salt (mix of herbs and salt)|
|2 cloves||Minced garlic|
|30 g||Butter ( for chicken)|
|Salt and pepper|
In a food processor add the smoked almond, honey, and coconut oil and mix well until all ingredients are combined. If you feel that the mixture is too thick add more coconut oil until it becomes more liquid.
Preheat oven on 400 degrees Fahrenheit. Cut baby eggplants into half. Place parchment paper onto a baking tray. Add the minced garlic and rub the baby carrots, baby eggplants and potatoes with the garlic. Add on top of these veggies rosemary, seasoning salt and oil spray them. Reduce oven to 350 degrees Fahrenheit and place the veggies for 20 min.
In a hot nonstick pan, add butter then put the seasoned chicken(with salt and pepper) skin down. We stir fry the chicken from all sides and we put it in a baking pan skin up and we drop all the butter on top. Put it in the oven on 350 degrees Fahrenheit for 10 min. Remove it, and with a spoon take the butter and oil in the pan and drip it on top of the chicken. Cover the pan with foil aluminium and return it to the oven to cook for 45 min or until you feel that it’s well cooked.
In the same nonstick pan where we stirred the chicken add butter, and 3 to 4 Tbsp of the almond butter mixture that we did earlier. Using a whisk keep on whisking all the time. Add heavy cream and mix well; let it simmer for 5 min approx. Once all is ready let your chicken rest for 10 min then slice it and top it with the smoked almond sauce served aside with the roasted veggies. And Bon APPÉTIT!