Sweet and Sour Chicken Thighs with Carrots and Herbs
Main Dishes • Chinese
Description
Sweet and Sour Chicken Thighs with Carrots and Herbs
Ingredients
- Salt 2 spoons
- Chicken Thighs 8 pieces
- Paprika 1¼ spoons
- Ground Cinnamon ¾ spoons
- Ground Black Pepper ½ spoons
- Olive Oil 1½ spoons
- Onion 1 head
- Garlic 5 cloves
- Carrot 15 oz
- Water ½ glasses
- Honey 2 spoons
- Meyer Lemon Juice ¼ glasses
- Chopped Sage Leaves 1 tablespoon
- Cilantro 1 tablespoon
Step-by-Step Guide
Step 1
Thoroughly pat the thighs dry. In a small bowl, combine 1.5 teaspoons of salt, paprika, cinnamon, and black pepper. Rub the mixture onto the chicken.
Step 2
Heat olive oil in a large skillet over high heat, but not until it starts to smoke. Sauté the chicken in 2 batches for 10 minutes each, turning constantly, until golden brown. Transfer to a plate.
Step 3
Remove excess fat from the skillet, leaving about 3 tablespoons. Add the onion, sliced into thin half-rings, and the carrot, cut diagonally into small pieces. Sprinkle with the remaining salt and pepper to taste, and cook, stirring occasionally, for about 8-10 minutes, until the onion becomes soft and starts to brown. Add the minced garlic and cook for another minute.
Step 4
Return the chicken to the skillet, placing it skin-side down on top of the vegetables.
Step 5
In a small bowl, mix water, lemon juice, and honey, then pour it into the skillet. Reduce the heat to low, cover with a lid, and cook for 25-30 minutes until the carrots and chicken are tender. Season with salt to taste and sprinkle with herbs before serving.
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