Full Recipe:
Ingredients:
Chicken Thighs: 6 pieces
Salt: To taste
Ground Black Pepper: To taste
Oregano: To taste
Vegetable Fat: For frying
Butter: 40 grams
Onion: 1, finely chopped
Carrot: 1 large, chopped
Potatoes: 6-7 medium, peeled and cut into chunks
Parsley: Fresh, for garnish
Honey: 2 tablespoons
Soy Sauce: 4 tablespoons
Sweet Chili Sauce: 2 tablespoons
Dijon Mustard: 1 tablespoon
Garlic: 4 cloves, minced
Instructions:
Prepare the Chicken Thighs:
Rinse the chicken thighs under cold water and pat them dry with paper towels.
Season the chicken with salt, ground black pepper, and oregano. Let it sit for 15 minutes to allow the flavors to absorb into the meat.
Sear the Chicken:
Heat vegetable fat in a large skillet over medium-high heat.
Once hot, add the seasoned chicken thighs, skin side down, and sear them until golden brown and crispy, about 4-5 minutes per side. Remove the thighs from the skillet and set them aside.
Prepare the Vegetables:
In the same skillet, add the butter and let it melt.
Add the chopped onion and sauté until softened and slightly caramelized.
Next, toss in the carrots and potatoes. Season with a little salt and pepper, and sauté the vegetables for about 5-7 minutes until they begin to brown around the edges.
Make the Sauce:
In a small bowl, whisk together the honey, soy sauce, sweet chili sauce, Dijon mustard, and minced garlic.
Stir until all the ingredients are well combined and the sauce is smooth.
Combine and Cook:
Preheat your oven to 200°C (400°F).
Arrange the seared chicken thighs on top of the vegetables in the skillet or a baking dish.
Pour the sauce evenly over the chicken and vegetables, ensuring everything is well-coated.
Chicken Thighs Recipe
