Chicken with Carrots, Mushrooms and Onions Morrocan style (SBD friendly)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken with Carrots, Mushrooms and Onions Morrocan style (SBD friendly) calories by ingredient
Introduction
This is a major tweak of an epicurious.com recipe called "Sweet and Sour Chicken Thighs with Carrots." I hate that title because it reminds me of sickly sweet red glop, but the flavors here are surprising, subtle and delicious, reminiscent of a very simple Morrocan tangine (to me). The sodium listed in the nutritional info is not correct--I use homemade stock without salt, if you use the low sodium variety the content is halved. This is a major tweak of an epicurious.com recipe called "Sweet and Sour Chicken Thighs with Carrots." I hate that title because it reminds me of sickly sweet red glop, but the flavors here are surprising, subtle and delicious, reminiscent of a very simple Morrocan tangine (to me). The sodium listed in the nutritional info is not correct--I use homemade stock without salt, if you use the low sodium variety the content is halved.Number of Servings: 4
Ingredients
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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 paprika
1.5 t cinnamon
1 t powdered ginger
1 t black pepper
1 lg onion, halved and sliced
1 lb baby carrots
2 c sliced baby bella mushrooms
1 med red pepper, sliced
4 T chopped garlic (2 if you're sensitive)
1/2 c low sodium low fat chicken broth
1/3-1/4 c fresh lemon juice
2 T honey
2 T fresh cilant
Tips
This goes great with any kind of grain--rice, couscous, pasta, etc.--but nothing is better to me than served atop quinoa. I cook it plain as there's enough going on in the recipe. This freezes and microwaves very well and is perfect for brown bag meals.
Directions
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)
Member Ratings For This Recipe
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