Honey Glazed Chicken Thighs with Two Pepper Sauces

0
Average: 0 (0 votes)
(0 votes)
Honey Glazed Chicken Thighs with Two Pepper Sauces
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories430 kcal(20 %)
Protein34.9 g(36 %)
Fat30.5 g(26 %)
Carbohydrates4 g(3 %)

Ingredients

for
4
For the chicken
4 Chicken thigh
salt
freshly ground pepper
2 tablespoons vegetable oil
2 teaspoons honey
Juice (of ½ organic orange)
For the sauce
2 Red Bell pepper
2 yellow Bell pepper
2 shallots
2 garlic cloves
2 tablespoons olive oil
300 milliliters Vegetable broth
salt
freshly ground peppers
1 pinch sugar
For the garnish
red and yellow Bell pepper
scallions
How healthy are the main ingredients?
olive oilhoneysugarsaltshallotgarlic clove

Preparation steps

1.

For the chicken, pat dry chicken thighs. Season with salt and pepper. Heat oil in a pan and sear chicken thighs. Place in a greased casserole dish. Mix honey and orange juice, then brush over chicken thighs. Bake in preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F), 20-25 minutes.

2.

For the sauce, rinse peppers, wipe dry and cut into quarters. Remove seeds and stems and chop coarsely. Peel shallots and garlic and dice. For the red sauce, heat 1 tablespoon olive oil in a small pot and sauté half of shallots and half of garlic, then add red peppers and sauté. Deglaze pan with half of broth. Cover and simmer for about 15 minutes. For the yellow sauce, repeat steps with remaining sauce ingredients and yellow peppers.

3.

With an immersion blender, purée each sauce separately, then season each sauce with salt, pepper and sugar. Decoratively arrange red and yellow sauces on plates with chicken. To serve, garnish with peppers and chives.