Sweet-And-Sour Chicken Thighs With Carrots
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Salt1.25 tsps
Paprika3 tsp
Cinnamon1 tsp
Black Pepper1.5 tbsps
Olive Oil2 tbsps
Garlic (minced)1 cup
Water1 cup
Lemon Juice (fresh)2 tbsps
Mild HoneyDirections:
1
Pat chicken dry
2
Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken
3
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
4
Transfer chicken as browned to a plate
5
Discard all but 3 tablespoons fat from skillet, then add onion and carrots
6
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
7
Add garlic and cook, stirring occasionally, 1 minute
8
Return chicken, skin sides up, to skillet, nestling it into vegetables
9
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
10
If necessary, skim fat from sauce, then add salt to taste
11
Sprinkle with herbs just before serving
12
Pat chicken dry
13
Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken
14
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
15
Transfer chicken as browned to a plate
16
Discard all but 3 tablespoons fat from skillet, then add onion and carrots
17
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
18
Add garlic and cook, stirring occasionally, 1 minute
19
Return chicken, skin sides up, to skillet, nestling it into vegetables
20
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
21
If necessary, skim fat from sauce, then add salt to taste
22
Sprinkle with herbs just before serving