4 carrots, cut into 1 inch pieces
1/2 cup butter
1/2 cup white sugar
1/3 cup water
1 small red onion, thinly sliced
4 large scallions, thinly sliced
1/4 cup butter
1/4 cup water
1 teaspoon kosher salt
1/4 cup apricot preserves
Preheat oven to 385 .
Broil carrots for 1 to 2 minutes.
In skillet, mix butter, sugar, water, and kosher salt. Raise heat to high and melt mixture. Gradually add potatoes and raisins, stirring often, until potatoes and raisins are well mixed.
Spread mixture evenly over carrots.
Place scallions in shallow baking dish. Dust bottom of chicken with flour, sprinkle top with marinade. Cover and bake 4 to 5 hours or until tender, still pink inside.
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