Roast Chicken Thighs with Tomato Tapioca Porridge

Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For instance, at his Manhattan restaurant WD-50, the revamped menu includes chicken confit with peas and carrots: The “peas” are actually carrots coated with freeze-dried pea powder. But when F&W challenged the Top Chef Masters contestant to create a fast recipe, he simply roasted the carrots to serve with chicken and tomato-infused tapioca porridge. It takes three chefs 12 hours to prepare the WD-50 dish, but less than an hour for a home cook to make this one.

Nutrition Information

266 Calories

49g Carbohydrates

27g Protein

616mg Potassium

8g Fiber

2g Sugar

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

Directions

🔒 Unlock Full Recipe

Free registration • Full recipe access • Save favorites

Unlock Full Recipes

Get access to all recipe directions

Free forever • No credit card