To continue our bee theme today, Chef John Slattery from chefjohnslattery.com joins us with two delicious recipes that incorporate honey.
First is a tasty, tangy honey bourbon glazed chicken with a citrus kick. Then he’ll show us how to use fresh ginger for honey ginger glazed carrots.
Honey Bourbon Glazed Chicken
Boneless skinless chicken thighs, fat removed and cubed
dried chives or onion
1 cup of honey, divided
1/4 cup brown sugar
1/2 cup soy sauce or tamari
1/2 cup bourbon whisky
1/4 cider vinegar
Combine 1/2 honey, brown sugar, soy sauce, whisky, cider, and 1/2 orange zest. Set aside. Prepare chicken into cubes and toss with seasonings. Let sit 5 minutes, then add marinade to the chicken, stir to combine. Refrigerate for 20 minutes to overnight… the longer the soak the better the flavor. Drain marinated and dispose, arrange pieces in a single layer, touching is ok on a foil lined baking sheet, baked 15 to 18 minutes at 425. Remove from oven and drain cooking liquid, can be saved for soup… in separate mixing bowl combine remaining honey and orange zest. Brush hot chicken with final glazed and return to oven broiler for 3 to 5 minutes, or when just crisping up…. final step… removed from oven and immediately tossed remaining final glazed and juices from the pan after the broiler…. Serve over rice
Honey Ginger Glazed Carrots
chicken stock, veg broth, or water
fresh or pickled ginger, micro diced, and a few slices
Sherry Wine or Marsala,
toasted chopped walnuts
Sautee carrots with some chicken stock. When the carrots are tender, drain liquid out of pan. Add corn syrup and honey to deglaze the pan. Add salt and pepper to taste. Cook until liquids reduce. Add micro-planed fresh ginger and sherry and walnuts.