Directions:
- Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper. Rub onto chicken.
- Heat oil and brown chicken in 2 batches, turning over once, about 10 minutes per batch.
- Transfer browned chicken to a plate.
- Discard all but 3 TBS of fat from the skillet and add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste. Cook over moderate heat, stirring occasionally until onion softens and begins to brown, about 8 to 10 minutes. Add garlic and cook, stirring 1 minute longer.
- Return chicken to skillet, skin side up, nestling it into vegetables. Stir together honey, water, lemon juice until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary skim fat from sauce, then add salt to taste.
- Sprinkle with herbes just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.34 Kcal (408 kJ) | ||
| Calories from fat | 32.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Sodium | 820.89mg | 34% | |
| Potassium | 288.99mg | 6% | |
| Total Carbs | 16.56g | 6% | |
| Sugars | 10.21g | 41% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.11 Kcal (306 kJ) | ||
| Calories from fat | 24.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 6% | |
|---|---|---|---|
| Sodium | 616.52mg | 34% | |
| Potassium | 217.04mg | 6% | |
| Total Carbs | 12.44g | 6% | |
| Sugars | 7.67g | 41% | |
| Dietary Fiber | 2.12g | 11% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 9.7mg | 21% | |
| Vitamin A | 0.5mg | 21% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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