Chicken with honey and thyme
This is a versatile recipe for chicken with a flavorful, slightly exotic sauce. If you are cooking for two rather than four, reduce the amount of chicken by half, using only the legs, for example. Quantities of the other ingredients are unchanged.
The chicken may be prepared in advance and reheated just before serving.
2 free-range chicken legs (drumstick and thigh)
2 free-range chicken breasts, boned
1 tbsp. plus 1 tsp. olive oil
2 cloves garlic, finely minced
1 cup water
a few sprigs of fresh thyme, or a big pinch of dried thyme
2 tbsp. honey
1/2 tsp. salt
1/4 tsp. ground cumin
freshly ground black pepper
If your chicken legs are whole, separate the drumsticks and the thighs. Remove the wings from the breasts if necessary and reserve for another use. You may skin the breasts, or not, as you prefer. Slice the breasts into large pieces.
In a large skillet, heat one tablespoon olive oil to sizzling. Add the drumsticks and thighs and sauté over medium-high heat, turning occasionally, until golden brown, about 10 minutes. Remove to a dish and add the breast pieces to the skillet. Sauté, turning occasionally, until golden brown, about 5 minutes. Remove to the dish.
In a heavy-bottomed pot, heat one teaspoon olive oil to sizzling. Add the minced garlic and stir-fry very briefly, about 30 seconds. Add the chicken pieces and stir briefly to reheat. Add the water, honey and thyme. Stir. Add the salt, cumin and pepper. Stir again.
Turn the heat down to medium-low. Place a lid over the pan, leaving a crack so that steam can escape. Cook 30-40 minutes until the chicken is tender.
Serve alongside a salad, steamed veggies, rice or couscous. Serves 4.