Sticky Chicken Thighs
Created by Bergy on April 24, 2013
- Servings: 3
- Prep Time: 20m
- Cook Time: 45m
- Recipe #9230
Ingredients
- 1 tablespoon black peppercorns, roughly crushed
- 2 whole lemons (juice only)
- 1 teaspoon of honey
- 1 teaspoon grainy mustard
- 2 large garlic cloves, crushed
- 6 chicken thighs (large, bone in, skin on)
- Sea salt to taste
- 2 lemons (preserved)
- 4 tablespoons green olives (pits removed, sliced)
- 4 tablespoon parsley, chopped
How to Make
-
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
Nutritional Facts
- 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