While the fierce winds blow away all the baddies from the skies of Cape Town–hence the name Cape Doctor–and leave the famous Tablecloth on the mountain, I Just “had ” to make this for supper.
Magnificent.
Absolutely delicious, attention-grabbing dish, packed with flavour, just sweet and tangy enough, and so easy to prepare. I used bone in, skin on chicken thighs for maximum flavour.
Yummy
HONEY GARLIC CHICKEN THIGHS
6 chicken thighs bone in or out, with or without skin
▢ ¼ teaspoon salt to season
▢ 2 teaspoons garlic powder to season
▢ 6 cloves garlic crushed
▢ ⅓ cup honey
▢ ¼ cup water or chicken broth—I used broth
▢ 2 tablespoons rice wine vinegar or apple cider vinegar, or any white vinegar
▢ 1 tablespoon soy sauce
▢ ¼ teaspoon pepper to season—I didn’t use
How about that!!
METHOD
Season chicken with salt, pepper and garlic powder; set aside.
Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.
Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juices for added flavour.
Can’t wait
FOR SAUCE:
When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, stock, vinegar and soy sauce. Increase heat to medium-high –I kept mine on medium, quite enough–and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes).
Garnish with parsley (not necessary–obscures that fabulous skin) and serve over vegetables, rice, pasta or with a salad.
Notes
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.
I used this method*For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.
RECIPE ADAPTED FROM CAFÉ DELITES