Chicken is the one thing I don’t think I could ever get tired of eating. Everyone in my family thinks they make the best fried chicken, and they are all right. It’s just a part of who we are. Cooking is in our blood. As I’ve gotten older I’ve still tried to enjoy many of the things I’ve eaten growing up but make a few adjustments based on my personal tastes and even some lifestyle changes.
While this recipe isn’t my family’s famous fried chicken recipe, it is one that we enjoy, and it’s equally delicious. Even though February is Black History Month, cooking allows me to celebrate our history and my family’s history all year long. I love that something as simple as food can be connected to so many memories.
Honey Herb & Lemon Chicken Recipe
Ingredients:
8 Skinless Chicken Thighs, fat trimmed
2 lemons (one cut in 8 round slices)
2 Garlic Cloves, minced
1 tsp. Fresh Ginger, minced
2 Sprigs of Thyme, chopped fine
1 sprig of Rosemary, chopped fine
1/2 c. Low Sodium Chicken Stock
2T Honey
1. Season chicken on both sides with a dash of salt/salt substitute (optional) and black pepper.
2. In a heavy skillet, heat a tablespoon of extra virgin olive oil and brown chicken on both sides on medium high.
3. Turn heat down to medium and add garlic, ginger, and herbs. Saute in pan until soft. Be sure to turn the heat down a little, burnt garlic is NOT what you want! Trust me.
4. Take lemon slices and top each piece of chicken. Cut the reserved lemon and add the juice of that lemon to the pan.
5. Add chicken stock to pan and let simmer until the stock reduces down by half.
6. Pour honey in pan and on chicken and cook for 2 minutes.
7. Turn broiler on high and cook 3 minutes on each side. You should have a nice honey browned “skin”. DO NOT leave your broiler unattended. It cooks quickly!
8. Remove chicken from heat and serve!! For an added heart healthy bonus pair this with brown rice, and steam broccoli or a fresh green salad!
BMWK, Can you see yourself making this chicken dish?