Lightened-Up Chicken with Carrots

Name: Lightened-Up Chicken with Carrots
Yield: Serves 6 to 8 servings
Ingredients: 4 chicken thighs and 4 chicken breasts; 3 onions; cilantro or parsley; 1 tablespoon cumin; 1/2 teaspoon cayenne pepper (to taste); About 10 carrots; 1 small tablespoon olive oil

cisca @cook_8011506

Fontignan

Here’s a simple spicy chicken recipe just the way I like it. It’s a Weight Watchers recipe—while we’re not on a diet, my family really enjoys this dish, and there’s nothing wrong with eating healthy and feeling good.

http://ma-petitecuisine-et-mes-petitescroix.over-blog.com/article-poulet-aux-carottes-38877752.html

cisca @cook_8011506

Fontignan

http://ma-petitecuisine-et-mes-petitescroix.over-blog.com/article-poulet-aux-carottes-38877752.html

Saved

Ingredients

Serves 6 to 8 servings

4chicken thighs and 4 chicken breasts
3onions
cilantro or parsley
1 tablespooncumin
1/2 teaspooncayenne pepper (to taste)
About 10 carrots
1small tablespoon olive oil

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Steps

1

Remove the skin from the chicken thighs and cut them in half. Slice the onions. Chop the cilantro or parsley. In a large skillet, heat the olive oil and brown the chicken thighs and breasts. Once the pieces are nicely browned, add the onions and cook for a few minutes over low heat. Cover and simmer gently for 30 minutes.
2

Peel the carrots and cut them into sticks. Add them to the skillet with the chopped cilantro or parsley. Add 2 cups of water (about 480 ml), season with salt, and sprinkle with cumin and cayenne pepper. Stir and cook for another 30 minutes over low heat.
3

Serve with couscous, wheat berries, or bulgur. If you like cilantro as much as I do, sprinkle some on top before serving.