Braised Chicken Thighs With Lemon And Carrots

Oxmoor House
6 servings


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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


Prep: 15 Minutes
Cook: 36 Minutes

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.

Created date

January 2010

Nutritional Information

Calories 196
Fat 6.2 g
Satfat 1.4 g
Protein 23.6 g
Carbohydrate 11.3 g
Fiber 3.2 g
Cholesterol 94 mg
Iron 2.1 mg
Sodium 423 mg
Calcium 50 mg