Recipe and picture by Wendy S. Trudeau.
Cooking Appliance used: Skillet
For the carrots I cut them into thin sticks. About 1/2 in. Piece of ginger chopped up very tiny,some orange zest, sea salt, fresh ground pepper, 1/4 cup butter, 1 tbs sugar put all in pan and just cover with water bring to a boil then simmer until carrots are tender then cook down till liquid has evaporated serve with fresh dill
For chicken I used wings about 10 wing pieces, 4 or 5 Roma tomatoes peeled and chopped up, about 1/2 of a small onion chopped, 1 garlic clove crushed, 1 tsp of tumeric, 2 tsp cinnamon, about 1 tsp ginger chopped up, 1/3 cup unsalted butter, sea salt, ground pepper to taste put in skillet covered cook until chicken is nice and tender. Remove chicken keep warm reduce sauce to just were it starts to caramelized add 2 tlbs honey add chicken back coat chicken serve with toasted almonds and sesame seeds