Sticky Chicken Thighs
Recipe: #9230
April 24, 2013
Categories: Chicken, Birthday, Easter, July 4th, Labor Day Mothers Day, Sunday Dinner, Oven Bake, Bone-in Pieces, Chicken Dinner, more
"I haven't made this recipe but it sounds so good and has all ingredients that I like. Especially preserved lemon and fresh lemon juice. The recipe is originally from BBC Food by Nigel Slater with some modification (translating) from me. Allow 1 hour resting time for the thighs with the honey mustard mixture already on them."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (920.3 g)
- Calories 1141
- Total Fat - 77.6 g
- Saturated Fat - 20.5 g
- Cholesterol - 438.1 mg
- Sodium - 508.2 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 13.6 g
- Sugars - 11.4 g
- Protein - 78.3 g
- Calcium - 184.9 mg
- Iron - 6.7 mg
- Vitamin C - 235.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Pre-heat oven to 400f
Step 2
Mix together the crushed peppercorns, lemon juice, honey, mustard and garlic
Step 3
Place thighs in an oven proof dish large enough to hold them in a single layer
Step 4
Pour the honey mixture over the thighs and let them rest for at least 1 hour before putting in the oven. Place in fridge.
Step 5
Sprinkle with salt and cook in pre-heated oven for apprx 45 minutes or until the juices run clear and they are nice and sticky.
Step 6
Meanwhile cut the preserved lemons in half, remove any soft flesh.
Step 7
Cut the skins into narrow stripes, toss with the olives and parsley.
Step 8
Just before serving sprinkle the lemon, olives and parsley over the thighs and enjoy
Tips
No special items needed.
1 Reviews
You'll Also Love
