Spicy Honey Chicken with Broccoli
Seasoned with pickled jalapeño juice and honey, these juicy thighs have a tangy, spicy-sweet flavor profile that evokes Tex-Mex toppings and salty soy sauce chicken. In this mostly one-pot meal, broccoli florets steam in the heat of the skillet alongside the chicken, so be sure to cut the broccoli into bite-size pieces that will cook in the time it takes the chicken to finish. (Chopped asparagus would be an easy swap for the broccoli.) Though the dish is vibrant on its own, adding some minced garlic or ginger to the honey mixture and finishing with fresh herbs like cilantro or parsley can brighten it even further.
Ingredients
- 2tablespoons olive oil
- 1tablespoon honey
- 2heaping tablespoons jarred pickled jalapeños, plus 1 to 2 tablespoons of the pickling liquid
- 1½pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch pieces
- Kosher salt
- 1small head broccoli, florets cut into bite-size pieces (3 to 4 cups)
- 1/2cup crumbled feta
Directions
In a large bowl, mix together the olive oil, honey and 1 tablespoon pickling liquid. Season the chicken lightly all over with salt, then add to the mixture, tossing to coat.
Heat a (dry) 12-inch cast-iron or heavy skillet with a tight-fitting lid over medium-high until hot, about 2 minutes. Add the chicken in an even layer and let cook, undisturbed, until the bottoms are golden brown and easily release from the pan, about 7 minutes.
Use tongs to flip the chicken; let cook, undisturbed, until the chicken has no pink spots on the outside, 2 to 3 minutes more, reducing the heat as necessary to keep it from scorching.
Push the chicken to the sides of the pan, then add the broccoli to the center. Season the broccoli lightly with salt, cover the skillet and cook until the chicken cooks through, about 2 minutes. Stir to combine, scraping up anything on the bottom of the pan, and cook uncovered, until the broccoli is crisp-tender or to your liking, 1 to 2 minutes more.
Off heat, mix in half the feta and jalapeños, scraping up anything on the bottom. If the pan looks dry, then add 1 tablespoon of pickling liquid (or water, if sensitive to heat). Top with the remaining feta and jalapeños.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 18 gramsCalories: 371Saturated Fat: 5 gramsUnsaturated Fat: 11 gramsSodium: 744 milligramsSugar: 6 gramsFiber: 3 gramsCarbohydrate: 13 gramsProtein: 39 grams
Source: https://cooking.nytimes.com/recipes/1024005-spicy-honey-chicken-with-broccoli