Honey Glazed Chicken Thighs with Two Pepper Sauces
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 430 kcal | (20 %) | ||
| Protein | 34.9 g | (36 %) | ||
| Fat | 30.5 g | (26 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- For the chicken
- 4 Chicken thigh
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 2 tsps honey
- Juice (of ½ organic orange)
- For the sauce
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 2 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- For the garnish
- red and yellow Bell pepper
- scallions
Preparation steps
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.
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.
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.
