Chicken with Carrots, Mushrooms and Onions Morrocan style (SBD friendly)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 chicken thighs (~1.5-2 lbs skinless and boneless, but using bone-in thighs will add to the flavor) 1 t salt 2.5 t paprika1.5 t cinnamon1 t powdered ginger1 t black pepper1 lg onion, halved and sliced1 lb baby carrots2 c sliced baby bella mushrooms1 med red pepper, sliced4 T chopped garlic (2 if you're sensitive)1/2 c low sodium low fat chicken broth1/3-1/4 c fresh lemon juice2 T honey2 T fresh cilant
Pat chicken dry. Stir together rub ingredients--salt, paprika, cinnamon, ginger and pepper--and liberally coat chicken.
Heat oil in skillet over moderately moderately high heat and fry on both sides (approx 5 min each). Transfer to plate.
Ensure there is about 3 T oil in skillet (add or subtract) and add carrots, red pepper and mushrooms. Cook over moderate heat, stirring occasionally, until tender (10-15 min). Add garlic and cook, stirring, 1 min.
Nestle chicken atop vegetables. Stir together broth, lemon juice and honey until blended and pour over skillet contents. Cook, covered, over moderately low heat until chicken is cooked through and carrots are tender. If soupy, uncover and cook over very low heat until sauce is reduced and thickened. (This caramelizes the veg beautifully which is why I doubled the broth from the original recipe; the chicken remains juicy on top of the veg.)
Add salt to taste and sprinkle with cilantro before serving.
Serving Size: Makes 4 servings (2 thighs and ~ 3/4 c veg)
Heat oil in skillet over moderately moderately high heat and fry on both sides (approx 5 min each). Transfer to plate.
Ensure there is about 3 T oil in skillet (add or subtract) and add carrots, red pepper and mushrooms. Cook over moderate heat, stirring occasionally, until tender (10-15 min). Add garlic and cook, stirring, 1 min.
Nestle chicken atop vegetables. Stir together broth, lemon juice and honey until blended and pour over skillet contents. Cook, covered, over moderately low heat until chicken is cooked through and carrots are tender. If soupy, uncover and cook over very low heat until sauce is reduced and thickened. (This caramelizes the veg beautifully which is why I doubled the broth from the original recipe; the chicken remains juicy on top of the veg.)
Add salt to taste and sprinkle with cilantro before serving.
Serving Size: Makes 4 servings (2 thighs and ~ 3/4 c veg)
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 12.7 g
- Cholesterol: 115.2 mg
- Sodium: 845.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.1 g
- Protein: 29.3 g
Member Reviews