FOOD OPPOSITES RECIPES

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STICKY CHICKEN THIGHS WITH LEMON AND HONEY RECIPE - BBC …



Sticky chicken thighs with lemon and honey recipe - BBC … image

Sweet and sticky with crisp skin, this recipe makes the most of chicken thighs.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 2-3

Number Of Ingredients 10

1 tbsp black peppercorns
2 lemons, juice only
good squeeze or two of runny honey
dollop grainy mustard
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
sea salt, to taste
2-3 preserved lemons
handful green olives, pits removed, sliced
small handful fresh flatleaf parsley, leaves only

Steps:

  • Preheat the oven at 200C/400F/Gas 6.
  • Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well.
  • Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.
  • Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.

REESE'S™ PIECE O' BLISS FUDGE RECIPE | FOOD NETWORK



Reese's™ Piece O' Bliss Fudge Recipe | Food Network image

My mom made the flakiest pies and the moistest cakes, but the one that always brought me running was Grandma's fudge. My 11-year-old self would restlessly hop from foot to foot and sigh at the longevity of the project. I would impatiently cut out a square (or two, or three) and pop the lovely treat into my mouth where it melted on my tongue. Pure bliss. As an adult, the combination of peanut butter and chocolate has a new place in my heart. The difference with my Reese's™ Piece O' Bliss Fudge recipe is how much easier you can go from beginning...to bliss.

Provided by Food Network

Categories     dessert

Total Time 2 hours 5 minutes

Cook Time 30 minutes

Yield 24 servings

Number Of Ingredients 8

One 16-ounce package Pillsbury™ Big Deluxe™ Reese's™ mini pieces refrigerated peanut butter cookies (12 cookies)
1/2 cup (1 stick) butter, cut into 8 slices 
1/3 cup packed brown sugar 
1/3 cup, plus 1 tablespoon, unsweetened baking cocoa 
1/4 cup milk 
3 1/4 cups powdered sugar 
1 teaspoon vanilla  
Two 1 1/2-ounce Reese's™ Stuffed with Pieces peanut butter cups, each cut into 8 wedges 

Steps:

  • Heat oven to 350 degrees F.
  • Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes. 
  • To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well. 
  • Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes. 
  • Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

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