CRISPY CHICKEN THIGHS WITH GRAND MARNIER CARROTS AND WILD RICE

Ingredients

• 6 chicken thighs, with skin (bone-in or boneless, your choice)
• 6 thyme sprigs
• 1 rosemary sprig
• 2 tbsp vegetable oil
• 1 pinch salt
• 1 pinch pepper
• 1 lb baby carrots
• 3 tbsp butter
• ¼ cup brown sugar or honey
• ¼ cup Grand Marnier
• 1 tsp ground rosemary
• ¼ tsp cayenne pepper, adjust to taste
• ⅛ tsp Himalayan sea salt
• Freshly chopped parsley for garnish
• 1 cup wild rice
• 3 cups water
• 1 tbsp butter
• Salt, to taste
• wild rice
• Large cast iron skillet
• Large pot
• Large saucepan
• Steamer basket
• Cutting board
• Knife
• Instant read thermometer