One-Pan Braised Lemon Paprika Chicken with Sumac

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs, skin on

• Produce

  • 8 oz Carrots
  • 2 Garlic coves
  • 1 Lemon, Small
  • 3 tbsp Parsley
  • 1 Red onion, small
  • 4 large stalks Swiss chard

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 tsp Paprika, smoked
  • 1 Salt and pepper
  • 1 tsp Sumac

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 Pine nuts, toasted

Found on healthynibblesandbits.com

Description

Ingredients

• 4 skin-on chicken thighs
• 1 tsp olive oil
• 1 small red onion, thinly sliced
• 2 garlic coves, minced
• 1 tsp smoked paprika
• 1 tsp sumac
• 1/4 to 1/2 tsp ground cinnamon
• 1 cup (240ml) chicken broth
• 8 oz (225g) carrots, peeled
• 1 small lemon, thinly sliced
• 4 large stalks of swiss chard, chopped
• 3 TBS chopped parsley, more for topping
• salt and pepper to taste
• toasted pine nuts (optional)

Directions

• Sprinkle kosher salt on both sides of the chicken.
• Heat a large pan with olive oil over medium-high heat. When the pan is hot, add the chicken and sear each side for 2 to 3 minutes. Scoop the chicken onto a plate and set aside.
• Add sliced onions into the hot pan and cook until translucent. Add minced garlic and a pinch of salt and cook until browned, about a minute. Add paprika, sumac, and cinnamon. Stir for 30 seconds. Pour in the broth, add another a pinch of salt, arrange place carrots and chicken into the pot. Lay lemon slices on top of the chicken. Cook covered for 8 minutes.
• Add 1/2 cup of water, a pinch of salt, chopped swiss chard and parsley and cook for 4 to 5 minutes, or until the thighs are no longer pink. Turn off the heat.
• Season with salt and pepper, to taste. Sprinkle some more chopped parsley and pine nuts, and serve with roasted potatoes or your favorite grains!