SWEET AND SOUR CHICKEN THIGHTS WITH CARROTS

SWEET AND SOUR CHICKEN THIGHTS WITH CARROTS image

Yield 4-6 servings

Number Of Ingredients 14

8 small chicken thighs with skin and bone, trimmed
2 tsp salt
1 1/4 tsp paprika
3/4 tsp cinnamon
1/2 tsp black pepper
1 1/2 tbsp olive oil
1 large onion, halved then cut lengthwise into 1/4 inch wide strips
1 lb carrots, cut diagonally into 1-inch pieces
2 tbsp minced garlic
1/2 cup water
3/4 cup fresh lemon juice
2 tbsp mild honey
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh cilantro

Steps:

Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then brown chicken in 2 batches, turning over once, 10 min per batch. Transfer browned chicken to a plate. Discard all but 3 tbsp fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is beginning to brown, 8-10 min. Add garlic and cook, stirring, 1 min. Return chicken, skin side up, to skillet, nestling it into vegetables. Stir together water, lemon and honey until blended and add to skillet, then cover over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25-30 min. Skim any fat from sauce, then add salt to taste. Sprinkle with herbs before serving.