STICKY CHICKEN THIGHS RECIPE RECIPES

Name: Sticky chicken thighs with lemon and honey
Prep time: 30 min
Cook time: 1 h
Yield: Serves 2-3
Ingredients: 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

STICKY CHICKEN THIGHS WITH LEMON AND HONEY RECIPE - BBC FOOD

Sticky chicken thighs with lemon and honey recipe - BBC Food 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

Ingredients

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.

STICKY CHINESE FIVE-SPICE CHICKEN TRAYBAKE RECIPE | BBC ...

Sticky Chinese five-spice chicken traybake recipe | BBC ... image

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Provided by Emily Kydd

Categories Dinner, Main course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 10

Ingredients

8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1 ½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
bunch spring onions, chopped
50g cashew nuts, toasted
cooked brown rice, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Nutrition Facts : Calories 450 calories, FatContent 27 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 32 grams protein, SodiumContent 1 milligram of sodium

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