Directions:
- Combine parsley and lemon rind in a small bowl; set aside.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken thighs and cook 6 minutes on each side or until lightly browned. Remove thighs; set aside. Add carrot and onion; cook, stirring constantly, 8 minutes or until tender.
- Add cumin and remaining 4 ingredients. Return chicken thighs to skillet. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Uncover and increase heat to high. Cook 2 minutes or until liquid thickens. Stir in parsley and lemon rind just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.45 Kcal (982 kJ) | ||
| Calories from fat | 106.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.89g | 18% | |
|---|---|---|---|
| Cholesterol | 45.58mg | 15% | |
| Sodium | 464.47mg | 19% | |
| Potassium | 377.65mg | 8% | |
| Total Carbs | 13.8g | 5% | |
| Sugars | 6.44g | 26% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 14.67g | 29% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.6mg | 4% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.05 Kcal (369 kJ) | ||
| Calories from fat | 40.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 18% | |
|---|---|---|---|
| Cholesterol | 17.12mg | 15% | |
| Sodium | 174.44mg | 19% | |
| Potassium | 141.83mg | 8% | |
| Total Carbs | 5.18g | 5% | |
| Sugars | 2.42g | 26% | |
| Dietary Fiber | 1.29g | 14% | |
| Protein | 5.51g | 29% | |
| Vitamin C | 6.6mg | 29% | |
| Vitamin A | 0.4mg | 31% | |
| Iron | 0.2mg | 4% | |
| Calcium | 18.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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