My friend Brenda makes this amazing chicken dish adapted from a Gourmet Magazine recipe. It’s sweet and sour with cinnamon, honey and lemon and is perfect for Rosh Hashanah. The original recipe calls for thighs on the bone, but I prefer boneless thighs, which become fall apart tender when braised (I cut off all visible fat and cut them into small pieces). It’s comforting and delicious for the holidays or on a cool fall night. Serve with rice or couscous.
Serves 4 to 6
2 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat & cut into 2-3 pieces each
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
3 large cloves garlic, minced through a press
1 – 2 cups chicken broth
1/4 cup fresh lemon juice
2 tablespoons honey
1 tablespoon flour
1 tablespoon finely chopped fresh flat-leaf parsley
1. Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
2. Heat half the oil in a skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 5 minutes per batch. A non-stick skillet works well. Transfer chicken as browned to a bowl.
3. Add onion to the pan. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. Add flour and stir til combined.
4. Return chicken to skillet with onions. Add the broth, lemon juice, and honey, then cook over moderately low heat, covered, until chicken is very tender, about 30 minutes. Add carrots and simmer until they are soft – about 20-30 minutes more. Add salt to taste, more lemon juice or honey to balance the sweet and sour if desired, and parsley.
This dish reheats nicely and is even better the next day.