Cold Weather Comfort Food: Honey Garlic Chicken

16
Andy Anderson !

By
@ThePretentiousChef

Ah, I love Autumn/Winter… so many comfort foods to create, and so little time to make them.

Honey chicken is not so much about the chicken as it is about the sauce. The traditional ingredients in a honey garlic chicken sauce are soy, ketchup, and honey in equal amounts. I thought that would mix that up a bit and play around with the spices.

What I came up with was an awesome sauce, and tasty, flavorful chicken.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • PLAN/PURCHASE

  • 2 Tbsp
    grapeseed oil
  • 2 medium
    tomatoes, blanched, peeled, and puréed
  • 1/2 medium
    yellow onion, chopped
  • 4 clove
    garlic cloves, minced
  • 1 tsp
    chili powder
  • 1/2 tsp
    paprika
  • 1 Tbsp
    dried parsley
  • 1/ tsp
    dried oregano
  • 1 pinch
    cayenne pepper, or to taste
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    brown sugar
  • 1/4 c
    cider vinegar
  • 1 Tbsp
    tomato sauce
  • 1/2 c
    honey
  • 1/4 c
    tamari
  • 4 large
    boneless, skinless chicken thighs

How to Make Cold Weather Comfort Food: Honey Garlic Chicken

Step-by-Step

  1. PREP/PREPARE
  2. Gather your ingredients.
  3. Add the oil to a saucepan over medium heat.
  4. When the oil begins to shimmer, add the onions, and garlic to the saucepan.

    Add a pinch of salt, and cook the onions and garlic until softened, and just beginning to turn golden, about 6 to 8 minutes.
  5. Add the dry spices (chili powder, paprika, parsley, cayenne, and oregano), and cook until the spices become fragrant, about 1 to 2 minutes.
  6. Add the remaining ingredients (pureed tomatoes, tomato sauce, tomato paste, brown sugar, cider vinegar, honey, and tamari), and then reduce the heat to low.
  7. Stir to incorporate all the ingredients, and then allow to simmer for 5 minutes.
  8. Place the chicken parts in the bottom of your slow cooker.
  9. Chef’s Note: I tried this dish with skin on/bone in – skin off/bone in, and skin off/bone out… The skin imparts a bit of grease to the sauce and increases the cooking time. Removing the skin and the bone, left the chicken a bit too wimpy for me. Skin off/bone in, gave me the best taste and presentation.
  10. Pour the sauce on top.
  11. Cook on low for 6 hours.
  12. PLATE/PRESENT
  13. Place the chicken on a plate with some long-grained white rice, drizzle the chicken with the yummy sauce, and add a sprinkle of toasted sesame seeds. Enjoy.
  14. Keep the faith, and keep cooking.

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