Sweet and Sour Chicken Thighs with Carrots and Herbs

Main Dishes | Chinese cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

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 - 15.9 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.