BALSAMIC HONEY GLAZED CHICKEN THIGHS

To say that I love chicken is an understatement! Chicken is THE dish that I would eat every day if I could! Fried, baked, stewed, boiled, curried, so many options to choose from. As you can see I have a few chicken recipes on Nairobi Kitchen. I made this Indian chicken dish that was a total hit with everyone. Chicken has so many parts that you can cook individually or even mix them up. From chicken breast to drum sticks to chicken wings to chicken thighs and even whole chicken. I loved my weekend chicken curry that was full of delicious spices and aroma. Marinating chicken or any meat for that matter intensifies the flavour making the dish extra special and truly have that out of this world taste in your mouth. You can marinate the chicken in wet or dry marinade ingredients depending on how you want to cook. Dry rubs would be great for when you want to grill the chicken whereas wet marinades work great for when you want to fry or even bake the chicken.  Vinegar gives the chicken a tangy flavour whereas honey adds that sweetness therefore balancing out the flavours.
INGREDIENTS

1/2 Cup Balsamic Vinegar

2 Tablespoons Honey

11/2 Tablespoons Mustard

3 Garlic Cloves

Pinch Salt

1 Teaspoon Black Pepper

1kg Chicken Thighs

2 Cups baby Potatoes

1 Tablespoon fresh Rosemary

2 Tablespoons Olive Oil

INSTRUCTIONS

Preheat Oven to 180°C. In a large bowl, combine balsamic vinegar, honey, mustard, crushed garlic, salt and pepper. Whisk to combine. Add chicken thighs, fully coat them. Marinate the chicken thighs for 20 minutes or best overnight.

In another bowl add chopped potatoes, rosemary, salt and black pepper. Add olive oil, toss to combine, set aside 20 minutes to meld the flavours

In a large skillet, heat the olive oil and add the marinated chicken thighs. Sear on both sides until lightly browned

Add the potatoes rosemary mixture to the skillet between the chicken, top with rosemary and cook until potatoes slightly brown too. If using an oven safe skillet, put the skillet into the oven and bake for 20 minutes until potatoes are tender and chicken thighs cooked through. If you don't have a skillet, pour the chicken potatoes mixture onto a baking tray and bake

photography by Kadima

Serve immediately with the marinade juices with rice or your favorite side dish

BALSAMIC HONEY GLAZED CHICKEN THIGHS

Recipe by Mulunga Alukwe

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 6 chicken thighs
Ingredients

• 1/2 Cup Balsamic Vinegar
• 2 Tablespoons Honey
• 11/2 Tablespoons Mustard
• 3 Garlic Cloves
• 1 Teaspoon Black Pepper
• 1 kg Chicken Thighs
• 2 Cups Red Baby Potatoes
• 1 Tablespoon Fresh Rosemary
• 2 Tablespoons Vegetable oil
• Pinch Salt

Cooking Directions

1. Preheat oven to 180°c
2. In a large bowl combine balsamic vinegar, honey, mustard, garlic, salt and pepper
3. Add chicken thighs, fully coat them and marinate 20 minutes or overnight
4. In medium bowl add potatoes , rosemary, salt, pepper and oïl toss to combine
5. In large skillet heat oïl, add marinated chicken and sear both sides till browned
6. Add potatoes to skillet between chicken and top with rosemary
7. Transfer to oven and bake 20-25 minutes until potatoes are cooked through and the chicken is tender
8. *If not using a skillet, transfer chicken to baking tray and bake