Thursday, March 5, 2015

Sweet-and-Sour Chicken


Wait until the aromas of this chicken suddenly fill your house while it's browning. If anyone’s home, you’ll have to beat ‘em away with a wooden spoon because this dish smells soooo good. These spice rubbed chickens thighs are braised alongside carrots and onions in a sweet-and-sour honey-lemon sauce and I swear you’ll think you’re on a holiday in some exotic country.

While this may smell like it’s been braising all day, it’s ready to serve in an hour, including about 30 minutes active time. That to me is an easy, week-day meal with little fuss and great results. I usually shy away from much sugar in savory dishes, but there’s only two tablespoons of honey for four to six people, so that’s not really that much sugar considering.

Rice makes a nice accompaniment, but if you think you won’t miss it or are watching carbs, the chicken and vegetables are great on their own.

Here, why don’t you have a bite?



Sweet-and-Sour Chicken
Slightly adapted from Gourmet Weekly, serves 4 to 6
Printable Recipe

8 small chicken thighs with bones, skin removed (optional), about 2 ½ to 2 ¾ pounds total
Kosher salt
Freshly ground black pepper
1 ½ teaspoons Hungarian paprika
¾ teaspoon ground cinnamon
1 ½ tablespoons olive oil
1 large onion, peeled & halved, then cut lengthwise into ¼-inch-wide strips
1 pound carrots, peeled & cut on the diagonal into 1” pieces
2 tablespoons minced garlic
½ cup water
¼ cup freshly squeezed lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro

Pat chicken dry and season with salt and pepper on both sides. Stir together the paprika and cinnamon and rub onto chicken.

Heat oil in a 12” heavy non-stick skillet over moderately high heat until it shimmers, then brown chicken in 2 batches, taking care not to crowd the pan. Turn once. It should take about 10 minutes per batch. Transfer browned chicken to a plate.

Discard all but 3 tablespoons fat from skillet, then add onion and carrots. (If you removed the skin as we did, you may have to add some oil to equal 3 tablespoons.) Sprinkle with salt and pepper and cook over moderate heat, stirring occasionally, until onions begin to brown, about 8 to 10 minutes. Add garlic and cook, stirring about 1 minute, taking care that the garlic doesn’t burn.

Return chicken to what would be skin side up to skillet and nest it into vegetables. Stir together water, lemon juice, and honey until blended, then add to skillet. (Tip - spray measuring spoon with cooking spray such as Pam first before measuring the honey to keep the honey from sticking to the spoon.)  Skim any fat from the sauce, then taste for seasonings. Sprinkle with herbs right before serving.



For better viewing, click photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm and Miz Helen’s Country Kitchen Full Plate Thursday.
Have a great weekend everyone.



30 comments:

  1. A fantastic chicken recipe. So flavourful.

    Cheers,

    Rosa

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  2. Oh my, you have really hit on something here. Can;t wait to taste it, but wanting to smell it comes first!!

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  3. So colorful Sam..and you can actually SEE how moist it is..

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  5. I would love a bite, Sam! This has to be delicious, and I'd definitely have it over rice to sop up all the good juices. Excellent, and thanks for the recipe!

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  6. Love stir fries and this sounds delicious, will certainly give this a try. Thanks. Hope all well Diane

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  7. This is a winner - LOVE the spices and herbs. The amount of honey sounds perfect to me!
    Mary

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  8. wow this is a total hit. I love it. Would love to try it

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  9. Sounds fantastic Sam and I can imagine with all those lovely spices that this must smell amazing as it cooks!

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  10. The chicken looks so beautifully browned, tender and flavoursome.

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  11. It's always nice to have a new way to prepare chicken as it is such a staple in our diet, Sam. I like sweet and sour flavors.

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  12. Great colors for a cold winter's day Sam! No doubt this was a great meal:@)

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  13. Yes, please! It is a feast for the eyes as well as the taste buds. I need to check out Gourmet Weekly.

    Best,
    Bonnie

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  14. Sam,Love sweet and sour chicken but we've never prepared it at home... This is a beautiful looking entree! I'm having rice with mine... Take Care, Big Daddy Dave

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  15. LOVE sweet and sour chicken! This looks amazing!

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  16. I'd love that big, juicy bite, Sam! This sounds like a wonderful dish and I love great recipes using chicken thighs. Thank you!

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  17. looks delicious and cooked to perfection

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  18. This is a keeper Sam. Will try.

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  19. You just gave me the recipe for tonight's dinner. To boot, I have carrots galore that must be used like today. What a friend!

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  20. I love all of the flavors- I bet it does fill the kitchen with an alluring aroma! Chicken thighs are a great choice for this. :)

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  21. Sam, that looks delicious! I used to make sweet and sour pork as it was a family favorite, but never tried the dish with chicken. What a super idea. And the flavors sound perfect...cinnamon, honey and paprika. Nothing like my old recipe!

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  22. Beautiful dish....I have a weakness for chicken and cooked carrots! I like the idea of adding a bit of honey for a hint of sweet. Pinning.... Yum!

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  23. wow I can smell the aromas of this chicken as you are describing it! Delish and love the carrots in there too!

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  24. You had me at paprika and cinnamon, this sounds divine...

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  25. This kind of dinner is right up our alley. The chicken looks so moist!

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  26. Hi Sam,
    We love Sweet and Sour Chicken this looks awesome!
    Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

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  27. I thought that I was going to be seeing stir fry when I saw the title. I like this a lot and I agree with you that this classifies as easy. Or as easy as you and I do things, ha ha.

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