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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 6 |
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Directions: Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 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 occasionally, 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 water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
| Ingredients:
1 Bunch(s) chopped parsley
1 Ounce(s) honey
1/2 Cup(s) water
1/16 Quart(s) fresh lemon juice
163/5000 Pound(s) minced garlic
1 6 med or baby carrots carrot
1 halved lengthwise, then cut leng white onion
34/1453 Quart(s) olive oil
1/8 Ounce(s) cinnamon
1/12 Ounce(s) black pepper
2083/10000 Ounce(s) paprika
1/3 Ounce(s) salt
8 Pound(s) small with skin and bone chicken thigh
1 Bunch(s) chopped cilantro
Comments: I finished cooking chicken in the oven. For the chicken to soak up the sauce, place chicken on a sheet, then veggies in empty spaces, then pour the sauce. |
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