Thanks Cynthia Leary Stroo for giving me an idea for a different glaze…
Bored and stuck in a rut, I didn’t have all her ingredients but made do nicely and we’ll make this again. Yummy with some carrots put into roast with the thighs.
Next time though, I will remove the liquids after the first crispy roast cycle without the glaze, and separate some of the fat before dropping the juices into the pan again…
A bit better for heart and arthritis issues!
Lifted me out of the doldrums to make something yummy and new.
I have been dreaming of take out and
we are simply not doing any of this right now in Oregon.
The Glaze, to be adjusted for how many parts you are doing… I tried this out with three thighs and 1 tsp for a part, below:
- 1 part mustard
- 1 part honey
- 1 part hot Sugar Chili Pesto but you can also get a hot chili and slacken it in the broiler then chop it
- 1.5 parts olive oil
- 3-4 parts fresh chopped garlic cloves
- 1/2 tsp chili flakes for extra heat
- seasoned the chicken with garlic salt and pepper.
Put the thighs in a pan, seasoned then and cooked then under high heat to broil crispy for about 20 minutes (depends on the oven — I did this in our little oven.) Drain the liquids and skim the chicken fat off, add to the glaze.
Cover the chicken in the glaze then roast at 375 until done, checking ot make sure they don’t burn (you can cover if they start to burn).
I put carrots sliced in half into a dry pan below while crisping the chicken than eventually popped them into the pan with the chicken and covered them with the glaze to roast. They were just slightly crunchy.
Yum Yum Yum…
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