Dinner

Sweet and Sour Chicken Thighs and Carrots is for Dinner.

Sweet and Sour Chicken Thighs and Carrots takes 15 minutes to prepare.

Sweet and Sour Chicken Thighs and Carrots takes 50 minutes to cook.

Sweet and Sour Chicken Thighs and Carrots makes 2 servings.

The ingredients for Sweet and Sour Chicken Thighs and Carrots are:

Chicken Leg, 2 unit (yield from 1 lb ready-to-cook
Salt, 1 tsp
Paprika, .75 tbsp
Cinnamon, ground, .5 tsp
Pepper, black, .25 tsp
Olive Oil, .75 tbsp
Onions, raw, .5 cup, sliced
Carrots, raw, 3 medium
Garlic, 3 tsp
Water, tap, .5 cup (8 fl oz)
*Honey, 1 tbsp
Parsley, .5 tbsp
Cilantro, dried, .5 tbsp

Here is how you make Sweet and Sour Chicken Thighs and Carrots:

From Epicurious.com, Gourmet | April 2005 (1/2 recipe)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. Number of Servings: 2Recipe submitted by SparkPeople user 1-TERESA.

The nutritional information for Sweet and Sour Chicken Thighs and Carrots is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 236.2

• Total Fat: 8.7 g
• Cholesterol: 62.4 mg
• Sodium: 1,298.8 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 4.6 g
• Protein: 17.6 g