INGREDIENTS
4
Chicken thighs, skin-on
8 oz
Carrots
2
Garlic coves
1
Lemon, small
3 tbsp
Parsley
1
Red onion, small
4
large stalks Swiss chard
1 cup
Chicken broth
1/4 tsp
Cinnamon, ground
1 tsp
Paprika, smoked
1
Salt and pepper
1 tsp
Sumac
1 tsp
Olive oil
1
Pine nuts, toasted