The Wonderful combination of the sweet and sour taste of the lemon, honey and carrots with the chicken thighs bring a juicy and Asian take on a chicken thighs recipe. Worth a try!
Yields: Makes 4-6 Servings
Ingredients:
- 8 Chicken thighs with skin and bone. (2 ¾ pounds)
- 2 tsp. Salt
- 1 ¼ tsp. Paprika
- ¾ tsp. Cinnamon
- ½ tsp. Black pepper
- 1 ½ tbsps. Olive oil
- 1 large Onion, peeled and cut into thin wedges
- 1 pound medium Carrots, cut diagonally and into 1-inch pieces
- 2 tbsps. minced Garlic
- ½ cup Water
- ¼ cup Fresh lemon juice
- 2 tbsps. Honey
- 1 tbsp. Fresh parsley, chopped
- 1 tbsp. Fresh cilantro, chopped
Method of Preparation:
1. Pat the chicken dry with tissue paper.
2. In a small bowl, stir in together 1 ½ tsp. salt, paprika, cinnamon, and pepper and rub them into the chicken. Set them aside.
3. In a large pan over medium high heat, add the oil and allow the oil to heat up.
4. Add the chicken and cook each side for 10 minutes or until they are golden brown. Set aside.
5. In the same pan add the onions, garlic and carrots and sauté them for 8-10 minutes or until the onions are translucent and begin to brown. Add salt and pepper to taste.
6. Return the chicken in the same pan, *Skin side up. Now add the water, honey, lemon juice until they are combined. Bring it to a simmer and cook them covered for 25-30 minutes until the carrots are tender. Season with salt to taste and sprinkle with the herbs before you serve them. Enjoy!
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