Sweet and sour chicken thighs with carrots and herbs

4 servings

75 minutes

Sweet and sour chicken thighs with carrots and greens is a vibrant dish of Chinese cuisine that combines a harmony of flavors. The combination of tender chicken meat, rich spice aroma, sweet carrots, and fresh greens creates a rich flavor profile. Honey and lemon juice add a subtle sweet-sour note that perfectly highlights the juiciness of the chicken. This dish originated in Chinese cuisine as a variation on traditional chicken cooking methods where flavor balance is key. It is perfect for a cozy family dinner or festive table, complementing the meal with rich Eastern aromas. Served with rice or noodles, it creates a complete and nutritious meal. It’s not difficult to prepare but delights with depth of flavors and tenderness of texture.

Energy value per serving

• Calories: 635.7
• Proteins: 53.5g
• Fats: 38.5g
• Carbohydrates: 21.6g

Ingredients

• Salt: 2 tsp
• Chicken thighs: 8 pc
• Paprika: 1.3 tsp
• Ground cinnamon: 0.8 tsp
• Ground black pepper: 0.5 tsp
• Olive oil: 1.5 tbsp
• Onion: 1 head
• Garlic: 5 clove
• Carrot: 450 g
• Water: 0.5 glass
• Honey: 2 tbsp
• Lemon juice: 0.3 glass
• Chopped parsley: 1 tbsp
• Chopped cilantro (coriander): 1 tbsp

Cooking steps

1. Dry the thighs well. In a small bowl, mix 1.5 teaspoons of salt, paprika, cinnamon, and black pepper. Rub the mixture onto the chicken.

   Required ingredients:

   • Salt: 2 teaspoons
   • Paprika: 1.3 teaspoon
   • Ground cinnamon: 0.8 teaspoon
   • Ground black pepper: 0.5 teaspoon

2. Heat olive oil in a large pan over high heat, but not until smoking. Fry the chicken in 2 batches for 10 minutes, turning constantly, until golden brown. Transfer to a plate.

   Required ingredients:

   • Olive oil: 1.5 tablespoon
   • Chicken thighs: 8 pieces

3. Remove excess fat from the pan, leaving 3 tablespoons. Add sliced onions in thin half-rings and diagonally cut carrots into small pieces. Season with remaining salt and pepper to taste, and cook, stirring, for about 8-10 minutes until the onion is soft and starts to brown. Add minced garlic and cook for another minute.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 450 g
   • Salt: 2 teaspoons
   • Ground black pepper: 0.5 teaspoon
   • Garlic: 5 clove

4. Return the chicken to the pan, placing it skin-side down on the vegetables.

5. In a small bowl, mix water, lemon juice, and honey, pour into a pan, set on low heat, cover, and cook for 25-30 minutes until the carrots and chicken are tender. Season with salt to taste and sprinkle with herbs before serving.

   Required ingredients:

   • Water: 0.5 glass
   • Honey: 2 tablespoons
   • Lemon juice: 0.3 glass
   • Salt: 2 teaspoons
   • Chopped parsley: 1 tablespoon
   • Chopped cilantro (coriander): 1 tablespoon