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