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
How to Make It
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.