Roast Chicken Thighs with Tomato Tapioca Porridge

Roast Chicken Thighs with Tomato-Tapioca Porridge

Roast Chicken Thighs with Tomato-Tapioca Porridge

By Food & Wine
45 minutes

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Details
  • Servings:   4
  • Calories:   1210
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course, cereals
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Cuisine
  • french
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Ingredients
  • 2 pounds red heirloom tomatoes, quartered
  • 6 thyme sprigs
  • Salt
  • Freshly ground white pepper
  • 6 medium unpeeled carrots, trimmed
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons medium pearl tapioca (2 ounces); see Note
  • 8 boneless chicken thighs with skin (about 2 1/2 pounds)
  • 2 tablespoons chopped pistachios
Instructions

Roast Chicken Thighs with Tomato-Tapioca Porridge serves 4 original recipe by Food & Wine.

View original preparation instructions

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