• Six large chicken thighs without skin and bone

    • A tablespoon of olive oil

    • Scrub components

    • 1 teaspoon paprika

    • Half a teaspoon of cayenne pepper

    • 1 teaspoon coarse salt

    • A quarter of a small spoon of crushed pepper

    • Honey garlic butter sauce

    • Half a cup of honey

    • Half a cup of unsalted butter

    • Six cloves of garlic, finely chopped

    • Two tablespoons of low-sodium soy sauce

    • Two tablespoons of rice wine vinegar or apple cider vinegara pinch of salt

    • A quarter cup of water or chicken broth

    • Two teaspoons of cornmeal


First we dry and then mix half a spoonful of olive oil with the rubbing ingredients, then we season the chicken and rub the mixture into the chickenWe heat half a spoonful of oil and roast the chicken for two minutes per side only, then transfer the chicken to a cooking pot with a capacity of six litersAs for the sauce, we melt the butter in the same pan in which we browned the chicken, then add the garlic, then the rest of the sauce ingredients and cook over low heat for one minute, then remove itWe pour the sauce over the chicken, cover the pot, and cook it on a high temperature for two or three hoursWe transfer the chicken to a serving plate and let it rest for five minutesMeanwhile, pour the juices from the saucepan and put it to cook on a medium heat and add to them a cup of water mixed with cornmeal and let it simmer for three minutes until it comes togetherPlace the chicken thighs with the sauce on the previously lined baking tray and then grill them until they are doneWe cut the chicken into slices and then serve it with the sauce

Enjoy !!!!!!

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