You can never have too many chicken recipes. This one is a nice change of pace and is made with ingredients that are common in most kitchens. It goes great with rice or couscous.
Solar Sweet-and-Sour Chicken Thighs
6 chicken thighs with skin and bone, trimmed of excess fat
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1 tablespoon olive oil
1 onion, sliced
4 carrots, cut diagonally into 1-inch pieces
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 1/2 tablespoon honey
1 tablespoon fresh flat-leaf parsley, finely chopped
Set Global Sun Oven out to preheat
Pat chicken dry. Stir together salt, paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a heavy 10-inch skillet, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate. Discard all but 1 tablespoon fat from skillet, then add onions, carrots, and garlic. Mix together lemon juice and honey and stir into vegetables. Nestle chicken, skin side up, into the vegetables. Cover and transfer to Sun Oven. Cook until chicken is cooked though and carrots are tender, 40 to 50 minutes. Sprinkle with parsley just before serving.