Sweet and Sour Chicken Thighs with Carrots

Ingredients:

8 small chicken thighs with skin and bone, trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoon paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 teaspoons olive oil (any type of oil is fine, I use vegetable oil)
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb carrots (6 medium sized), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons mild honey
3/4 cup finely chopped fresh cilantro

Prep:

Pat chicken dry.  Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Use more if needed.

 Heat oil in a large heavy skillet over moderately high heat until hot but now smoking, then brown chicken in 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 every so often, 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 chicken broth, lemon juice, and honey until blended and add to skillet.  Cover and cook over moderately low heat until chicken is cooked through.  I put it on low and set the timer for 35-40 minutes, low and slow! Sprinkle with fresh herbs just before serving.  The fresh cilantro makes this dish. 

Serve with steamed rice and a good veggie that is in season.  I absolutely love this dish because it is super easy, quick and not to mention delicious!

Gourmet, April 2005