Sweet-and-Sour Chicken Thighs with Carrots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 main-course servings
- 1/2 cup water
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 2 teaspoons salt
- 1/4 cup fresh lemon juice
- 2 tablespoons minced garlic
- 3/4 teaspoon cinnamon
- 1 1/4 teaspoons paprika
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh cilantro
- 2 tablespoons mild honey
- Carbohydrate 18 g(6%)
- Cholesterol 146 mg(49%)
- Fat 28 g(44%)
- Fiber 3 g(12%)
- Protein 26 g(52%)
- Saturated Fat 7 g(36%)
- Sodium 686 mg(29%)
- Calories 431
Preparation Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate. Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute. Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
Preparation Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate. Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute. Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
