Spicy Honey Brushed Thighs and Greek Potatoes

A community recipe by anharcrow

Not tested or verified by Nigella.com

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Introduction

I love this recipe - I met someone when I was on vacation and I got the idea for this recipe....way yummy!!

Ingredients

Serves: 4

Metric Cups

For the Chicken

2 teaspoons garlic powder
2 teaspoons chilli powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red chilli powder
8 chicken thigh fillets
cooking spray
6 tablespoons honey
2 teaspoons white wine

For the Potatoes

4 large red potatoes (same size, coarsely chopped)
2 tablespoons horseradish
1 lemon (juice of)
1 teaspoon dried oregano
1 tablespoon chicken stock (granules)
kosher salt (to taste)
canola oil

For the Chicken

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red chile powder
8 chicken thigh fillets
cooking spray
6 tablespoons honey
2 teaspoons white wine

For the Potatoes

4 large red potatoes (same size, coarsely chopped)
2 tablespoons horseradish
1 lemon (juice of)
1 teaspoon dried oregano
1 tablespoon chicken broth (granules)
kosher salt (to taste)
canola oil

Method

Spicy Honey Brushed Thighs and Greek Potatoes is a community recipe submitted by anharcrow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Marinate the potatoes with mustard, lemon, dried oregano, chicken bouillon, and salt to taste.

Preheat the broil on high.

In a large bowl mix garlic powder, chilli powder, salt, ground cumin, paprika, and ground red pepper. Add chicken to bowl; toss to coat. Place chicken on a broiler pan or baking sheet coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and white wine in small bowl. Brush both sides of the chicken and broil for an addition minute or until chicken is done.

While the chicken is cooking heat about a Â¼ or of a cup of canola oil over medium high heat. When the oil is hot add potatoes â€“ try not to add any extra juice they may have collected in the bottom of the bowl.

Cook for about 15 minutes or until potatoes are tender. When potatoes are done transfer to a plate lined with paper towels and then transfer to serving dish.

Marinate the potatoes with mustard, lemon, dried oregano, chicken bouillon, and salt to taste.

Preheat the broil on high.

In a large bowl mix garlic powder, chili powder, salt, ground cumin, paprika, and ground red pepper. Add chicken to bowl; toss to coat. Place chicken on a broiler pan or baking sheet coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and white wine in small bowl. Brush both sides of the chicken and broil for an addition minute or until chicken is done.

Cook for about 15 minutes or until potatoes are tender. When potatoes are done transfer to a plate lined with paper towels and then transfer to serving dish.