Chicken with sage and spices

This sage chicken is cooked in a pan with spices (paprika, ginger and Cayenne pepper) and it’s simply and plainly really really good! It’s cooked with carrots cut in dices which at the end are almost confits and provide an excellent side dish  I added a cute fresh crunchy salad that is not common at all due to the mix of vegetables (black radish and carrots) but also thanks to its sauce which combines orange blossom with coriander seeds! Everything is simply delicious and very interesting because the association of confits vegetables with crunchy fresh ones is also not very common :-)

Both dishes (chicken and salad) consist of a non-expensive Christmas meal that is cheap for your money but very luxurious and original in taste! Enjoy!

In two words: 

“Berenice! —I call upon her name —Berenice! —and from the gray ruins of memory a thousand tumultuous recollections are startled at the sound! Ah! vividly is her image before me now, as in the early days of her lightheartedness and joy!”

To Start...

difficulty easy
cooking - 5’-8’ to sauter the veggies and the chicken + 25’ to cook the chicken
serves -


  • 1 chicken thigh with the skin on
  • ½ teaspoon of paprika
  • ¼ teaspoon of ground ginger
  • 1/8 teaspoon (or very little) of ground Cayenne pepper
  • ½ teaspoon of sage
  • ½ a bay leaf
  • 1 carrot of medium size
  • 2 shallots or 1 small onion
  • 1 small clove of garlic
  • (~) 200ml of hot water
  • 2 teaspoons of olive oil
  • ½ teaspoon of fleur de sel or coarse salt
  • 8 turn mills of Kampot black pepper


  • Peel and chisel finely the shallots
  • Peel and chisel finely the garlic
  • Peel and dice the carrot as well
  • Add the spices (paprika, ground ginger and ground Cayenne pepper) in a small bowl and stir together to make a spices mix
  • Heat-up a pan
  • Add the shallots and stir constantly to remove their humidity a little bit
  • Add the olive oil
  • Continue to stir in the shallots until they become a bit brown
  • Add the garlic and stir again with the shallots
  • Add the carrot in dices and stir until it’s covered with olive oil
  • Add the spices and stir everything together until the spices release their perfumes
  • Add the chicken thigh top side down with the skin facing the pan
  • Let the thigh crisp a little bit and color
  • Return it on the other side and let it get some color as well
  • Add the sage and stir until it releases its perfume a bit
  • Return the thigh on the top side again
  • Add the hot water
  • Add salt and pepper and stir again with a wooden spoon
  • Put the lid on and turn to low heat
  • Cook for 25’ and return the thigh at the middle, you should also mind the water level and if necessary you should add some hot water, at the end there should not be any remaining water
  • Enjoy asap this wonderful dish with some black radish and carrot salad with coriander seeds and orange blossom :-)


I got the idea to use sage and spices with chicken when reading this recipe of the French blog Alter Gusto !

o-o C'est si bon ! o-o

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