Braised Chicken Thighs With Lemon And Carrots

Ingredients

• 1.3 pounds carrots diagonally sliced
• 0.5 cup parsley fresh chopped
• 1 teaspoon ground cumin 
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 teaspoons olive oil 
• 1 medium onion halved sliced
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 
• 1.5 pounds skinned 
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

1. Combine parsley and lemon rind in a small bowl; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat until hot.
3. Add chicken thighs and cook 6 minutes on each side or until lightly browned.
4. Remove thighs; set aside.
5. Add carrot and onion; cook, stirring constantly, 8 minutes or until tender.
6. Add cumin and remaining 4 ingredients. Return chicken thighs to skillet. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Uncover and increase heat to high. Cook 2 minutes or until liquid thickens. Stir in parsley and lemon rind just before serving.