Sticky Chicken Thighs With Lemon and Honey
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 1 tablespoon black peppercorns
- 2 lemons, juice only
- 1 -2 tablespoon honey
- 1 1⁄2 tablespoons grainy mustard
- 2 garlic cloves, crushed
- 6 large chicken thighs, bone in and skin on
- sea salt, to taste
- 2 -3 preserved lemons
- 12 green olives, pitted and sliced
- 1⁄2 ounce flat leaf parsley, leaves only
directions
- Preheat the oven at 200C/400°F.
- Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well.
- Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.
- Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)