Makes 4-6 servings. Difficulty
8 small chicken thighs with skin, trimmed of excess fat 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cinnamon 1/2 teaspoon freshly ground black pepper 1 Tablespoon extra virgin olive oil 1 onion, sliced 6 medium carrots, cut diagonally into 1 inch pieces 3 garlic cloves, minced 1 teaspoon minced ginger 1/2 cup water 1/4 cup fresh lemon juice 2 Tablespoons honey 1 Tablespoon Italian parsley
Pat the chicken thighs dry.
In a small bowl, combine 1-1/2 teaspoons salt with paprika, cinnamon and pepper. Rub mixture onto chicken thighs.
Heat the olive oil in a heavy skillet over medium high heat. Add the chicken and brown on all sides, about 10 minutes total. Transfer chicken to a plate.
Discard all but about 3 tablespoons of fat from the skillet. Add the onion and carrots. Season with 1/2 teaspoon salt and freshly ground black pepper. Cook over medium heat, until onions are just tender, about 8-10 minutes. Add the garlic and ginger, stirring occasionally, for about 1 minute.
Return the chicken to the skillet, skin side up. In a bowl, stir together the water, lemon juice and honey. Blend mixture into the skillet. Cover and cook over low heat until the chicken is cooked through and carrots are tender, about 25-30 minutes. If necessary skim excess fat from top of sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with Italian parsley and serve.