Braised Chicken Thighs With Lemon And Carrots |
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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 6 |
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Ingredients:
1/2 cup chopped fresh parsley |
1 tablespoon grated lemon rind |
2 teaspoons olive oil |
1 1/2 pounds skinned, boned chicken thighs |
1 1/4 pounds carrots, scraped and diagonally sliced |
1 medium onion, halved and sliced |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup fresh lemon juice |
1/2 cup water |
Directions:
1. Combine parsley and lemon rind in a small bowl; set aside.
2. 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.
3. 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.
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