Sweet & Sour Chicken Thighs

Serves 2-3



2 lbs Chicken thighs, trimmed of excess fat*

2 teaspoons salt

1 1/4 teaspoons paprika

3/4 teaspoon cinnamon

1/2 teaspoon black pepper

1 1/2 tablespoons olive oil

1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips*

1 lb carrots (6 medium), cut diagonally into 1-inch pieces*

2 tablespoons minced garlic*

1/2 cup water

1/4 cup fresh lemon juice*

2 tablespoons mild honey*

1 tablespoon finely chopped fresh flat-leaf parsley*

1 tablespoon finely chopped fresh cilantro*




Rub chicken with a mixture of 1 ½ tsp of salt, paprika, cinnamon and pepper. Heat oil in a skillet then add chicken and cook until browned. Remove chicken and leave 3 Tbsp of fat in the skillet and add onion and carrots then sprinkle with salt and pepper. When onion is starting to brown add garlic and cook for another minute. Add chicken back to the skillet and combine water, lemon juice and honey then add to the chicken and vegetables. Cover the pan and let cook until the carrots are tender – about 30 minutes. Season to taste, then serve with fresh herbs sprinkled on top for a simple and delicious Passover dish!


*Items included in the Recipe Box

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