Go Back
–+ servings

Sweet and Spicy Braised Chicken Thighs

A hearty and incredibly delicious recipe! The sweet and spicy chicken thighs are first marinated then seared and cooked until tender and juicy! Ready in just over 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 409
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 (1½) lb) chicken thighs, skin-on, bone-in
Marinade
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tbsp honey
  • 1 tbsp juice of a lime
Braising sauce
  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 8 oz cherry tomatoes
  • 1 cup chicken stock
  • 1 tbsp juice of a lime
  • 1/2 tsp sea salt
  • 2 sprigs of thyme, extra for garnishing
  • 1 heaping teaspoon arrowroot or cornstarch
  • 2 tbsp parsley, chopped

Equipment

  • Dutch oven or large skillet

Method
 

Marinade
  1. In a medium bowl, combine chicken thighs, olive oil, sea salt, smoke and sweet paprika, coriander, garlic powder, honey and lime juice. Stir and coat the thighs completely. Cover and refrigerate for a minimum of 1 hour to 3-4 hours.
  2. Heat olive oil a Dutch oven or large skillet over medium heat. Once the olive oil is hot, add the chicken thighs, skin side down and cook until the skin is golden and crispy, about 4 minutes. Remove to a plate and set aside.
  3. Next, saute onion until softened about 5 minutes, add garlic and continue cooking for another minute, then stir in tomato paste. Add the cherry tomatoes, chicken stock, lime juice and sprigs of thyme. Bring to boil for about a minute.
  4. Add chicken thighs back into the skillet, season with salt. Partially cover with a lid and cook for 20 minutes. To thicken the sauce, stir together 1 heaping teaspoon of starch and 1/2 tablespoon of water and increase heat and stir in the starch mixture, boil for about 1-2 minutes until sauce has thickened.
  5. Serve with brown rice and garnished with fresh thyme and parsley. Enjoy!

Nutrition

Calories: 409kcalCarbohydrates: 15gProtein: 25gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 89mgSodium: 542mgPotassium: 573mgFiber: 2gSugar: 9gVitamin A: 922IUVitamin C: 23mgCalcium: 42mgIron: 2mg

Notes

STORE this recipe in an airtight container in the refrigerator for up to 3 days. It will freeze up to 2-3 months. 

Tried this recipe?

Let us know how it was!