Maple Tangerine Carrot Coins

These Maple Tangerine Carrot Coins are in heavy rotation in our house these days. This recipe serves 8, so I often halve it. You can also use orange juice. Also, I usually omit the chives, but they do add a lovely little color to the dish!

4 c (1/8” thick) slices carrot (about 1 1/2 lb)
1/2 c fresh tangerine juice (about 2)
1/2 c fat-free, less-sodium chicken broth
1 tablespoon maple syrup
1 teaspoon butter
1/8 teaspoon ground cinnamon
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.