Hot honey chicken with fried bread and bitter greens recipe

Ingredients for Hot honey chicken with fried bread and bitter greens

• 1 garlic clove, finely grated

• 30 ml fresh lemon juice, divided

• 4 skin-on, bone-in chicken thighs

• kosher salt, to taste

• 60 g honey

• 1 small red chilli, thinly sliced into rounds

• 30 ml extra-virgin olive oil

• 2 slices of bread, 6 cm thick

• 2 small endive, leaves separated

How to make Hot honey chicken with fried bread and bitter greens

1. Preheat the oven to 230°C (fan) or 240°C (conventional).

2. Mix the garlic and 15 ml of lemon juice in a medium bowl until combined.

3. Pat the chicken thighs dry with kitchen paper and place them in the bowl.

4. Season the chicken with salt and toss to coat. Let the chicken marinate at room temperature for at least 20 minutes and up to 1 hour.

5. Meanwhile, bring the honey and chilli to a gentle simmer in a small frying pan over medium-low heat. Allow the hot honey to cool.

6. Drizzle oil into a large heavy frying pan, preferably cast iron, and place the chicken thighs skin-side down inside.

7. Set the heat to medium-high and cook the chicken until the skin is golden brown underneath, about 8–10 minutes.

8. Transfer the frying pan to the oven and bake the chicken until cooked through, about 16–20 minutes.

9. Remove the chicken from the oven and transfer it to a plate, reserving the pan juices in the frying pan.

10. Place the frying pan with the juices over medium heat and add the bread. Fry the bread until nicely toasted and golden brown, about 2 minutes per side.

11. Transfer the bread to kitchen paper to drain and sprinkle with a little salt.

12. In a medium bowl, toss the endive with the remaining 15 ml of lemon juice and a drizzle of fat from the frying pan (if the pan is scorched or the drippings are depleted, use olive oil instead). Season with salt and toss to coat.

13. Tear the bread in half and poke it with a paring knife to create a few holes to help it soak up the chicken juices.

14. Arrange the bread on plates and top with the chicken thighs. Scatter the endive leaves around and drizzle some of the hot honey over the chicken (and the endive if desired).

15. The chicken can be marinated up to 1 day in advance. Cover and chill in the refrigerator.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.