Another recipe in the “interesting side dishes” initiative, this time cooking carrots in a sous vide with honey and cumin. The resulting dish is some lovely, tasty, glazed vegetables suitable for a wide range of main courses.
A glaze or marinade can make the humble chicken shine, especially when there is a flavoursome dry rub used as a base. After trying some commercial products that were too salty and sweet, I decided to make my own.
Enjoy this simple, effective and very tasty homemade glaze for cooking chicken in a covered BBQ, Big Green Egg or conventional oven.
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The Cook's Digest 