Honey – lemon chicken thighs

Another tasty and quick recipe. Chicken thighs in honey and lemon sauce.
Chicken thighs are perfect for this recipe, since the dark meat is softer and full of flavor.

Sweetness of honey gives a fresh and sharp note to the lemon and ginger.

Ingredients

Preparation time – 10 min

Cooking time – 30 min

For 4 persons

• 600 g of chicken thighs fillet
• 3 tablespoons of tapioca flour
• ½ teaspoon of salt for the chicken
• a little bit of olive oil for the chicken
• 15 g of butter for chicken
• juice of 1.5 lemons
• 1 lemon cut into slices
• 3 tablespoons of honey
• 2 tablespoons of grated ginger
• 1 clove of garlic, finely chopped
• 100 ml of vegetable stock
• 1 paprika
• 1 zucchini
• 1/2 head of cauliflower
• 2 handfuls of spinach
• olive oil and a little butter for vegetables
• salt for vegetables
• cooked pasta or rice to serve

Preparation steps

1. Prepare two deep pans, for vegetables and for the chicken.
2. Cut the paprika and zucchini into smaller cubes, chop the cauliflower florets and remove the thicker stems.
3. Add butter and olive oil to the pan for vegetables, then add the sliced vegetables. Mix everything, add salt and let the vegetables roast on low heat in a closed pan. Stir from time to time and if necessary add a little water (a couple of tablespoons).
4. Cut the fillets into smaller pieces. Place them in a glass bowl and add salt and flour. Mix everything well so that the flour covers all the pieces of chicken.
5. Melt butter in a second deep pan and add olive oil.
6. Add the fillets and cook for 7-8 minutes, until both sides are golden brown.
7. Add ginger and garlic, stir for 30 seconds, then add chicken stock, lemon juice, honey and lemon wedges.
8. Let it boil and cook for 5 minutes until the sauce is slightly reduced.
9. While the chicken is baking, stir the vegetables every few minutes.
10. Cover the baked chicken with the lid to retain the heat, and add the washed spinach to the baked vegetables and cook all the vegetables while stirring for another 2 minutes, until the spinach wilts.
11. Serve warm chicken and vegetables with rice or pasta. This time I chose black rice noodles.