Spiced Chicken with Honey Glaze
Servings
4Serving size
one 4 ounce chicken thighThis recipe can be multiplied and makes good leftovers for sandwiches or salad.
Serve with Brown and Wild Rice or Brown Rice or Jasmine Rice or Low Sodium Roasted Garlic Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Mixed Potatoes or Roasted Potatoes
AND
Serve with Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Yellow Squash and Onions or Zucchini Salad
Ingredients
| 4 Tbsp. Honey |
| 1 clove Garlic, raw (minced) |
| 1 Small Shallots, raw (minced) |
| 2 tablespoon Rice Vinegar |
| 2 tsp. Horseradish, prepared |
| 1 tsp. Paprika |
| 1/4 Tbsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 16 ounce Boneless, skinless chicken thighs |
Instructions
Toss the chicken in the glaze to coat well. (The recipe can be prepared to this point, covered and refrigerated overnight.)
Preheat oven to 375°F. Place a large skillet in the oven.
After the pan is hot place the chicken thighs in the hot pan.
Cover with the remaining glaze.
Return the pan to the oven.
Cook for 7 minutes on the first side and then turn. Spoon any excess glaze over the chicken.
Cook for 6 to 8 minutes more and serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Often the simplest recipes are the best. This chicken dish is sweet, savory, salty, spicy and sour. The extra glaze makes a lovely sauce over rice or potatoes. It’s hard to tell which is best — how simple the dish is or how good it is.