Emma Fishman. Prop styling by JoJo Li. Meals styling by Rebecca Jurkevich
Makes 4 Servings
- 1pound hen breast
- 3 medium carrots, roughly chopped (peeled if desired)
- 1/4cup avocado oil, divided
- 1/2teaspoon salt, divided
- 1 ½cups cilanto
- 1 ½cups recent ginger, minced
- 1tablespoon lime juice
- 1tablespoon water, non-compulsory
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Prepare the hen and carrots on the baking sheet. Season with 1 / 4 of the oil and half of the salt.
Bake for 25–half-hour, or till the hen is cooked via and the carrots are tender.
Whereas the hen is cooking, add the cilantro, ginger, lime and remaining salt to a meals processor.
With the meals processor working, add within the remaining oil. Mix till largely easy. Add within the water to skinny, if obligatory.
Divide the hen and carrots between plates and spoon the cilantro lime sauce over high.