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Braised Chicken Thighs With Lemon And Carrots

Prep time 15 mins
Cook time 36 mins
Yield 6 servings

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection