Wednesday, October 17, 2007

Honey Pecan Chicken Thighs



There are recipes you make for yourself; there are recipes you make for you and your significant other; and there are recipes you make when family is coming over. These recipes vary in their difficulty, adventure-factor, and everybody-will-eat-this factor, too. Chicken is one ingredient that often pleases the most picky eater, and if you don't make it too "fancy" it's likely to be a food that everyone will ask for seconds on, too. These Honey-Pecan Chicken thighs fit the bill.

I knew I was cooking for me and Brad. And later my grandfather was added to that list. And then my sister Emily was included, and a short time later her boyfriend, Rob, was added, too. A full house! Thank goodness I bought a bigger pack of chicken than my grocery list called for, but I like to cook for other people - especially when it's family, because is there anything more special than having your family around the dinner table? We sat in the same kitchen my family has been sitting in for more than 60 years now, albeit on a different table, but a table that was passed down to me nonetheless.

It was a simple, Southern meal, really. Chicken, squash and biscuits. An old-fashioned dessert followed. There was of course sweet tea (and water for people like me who can't handle caffeine after, say, 8 a.m.) Everybody was satisfied - heart and body. The kitchen wasn't too much of a mess (don't you love baked chicken dishes for this reason?) And it was one more simple memory for the heart.

If only every day could be so sweet and easy.

Honey-Pecan Chicken Thighs (Printer-friendly version here)
MyRecipes - Southern Living, May 2002

Ingredients:
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme
8 skinned and boned chicken thighs
3/4 cup honey, divided
3/4 cup Dijon mustard, divided
2 garlic cloves, minced
1 cup finely chopped pecans
1/2 teaspoon curry powder
Garnish: Italian parsley sprigs

Preparation:
1.) Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.

2.) Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

3.) Bake at 375° for 40 minutes or until chicken is done.

4.) Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.

11 comments:

  1. Abby, of course everyone would love this - I'm loving it and I haven't even eaten it! :)

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  2. What a tender post Abby! I love that your family so close by and you can have dinner together like that!! That chicken is on my list for next week! Looks delicious! Thank you for sharing your memory, I bet it was a wonderful evening!

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  3. Yum! (as usual, I have technique questions) Do you use white meat chicken thighs? And could you use skinless, boneless chicken breasts instead? I'm a wimp and haven't ventured past either skinless breasts or old-fashioned bone-in (mostly for soups, etc). This is good... you're challenging me to go beyond my comfort zone! :-)

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  4. a perfect crowd pleaser. kids would so love this too... i wonder how it'd be with breast meat?

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  5. This chicken sounds wonderful. And I have to agree, I love cooking for family!!

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  6. Well, my Northeastern Italian family would LOVE these chicken thighs. Wow, they look so crispy, Abby, really fantastic! And lots of sweet tea. Mmmm... I miss NC sweet tea.

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  7. I would love them...too bad DH is allergic to pecans! Oh well. When he's out of town one time maybe... yum. :)

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  8. Abby,

    These look amazing, paired with biscuits, squash and sweet tea. You're killing me! I should never look at your blog when it's this late, now I shall go to bed with a very grumbly and empty stomach! It was worth it though!

    mallory

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  9. I do agree with you. It is a great feeling when one cooks for the family. I love when i have them to cook for.
    Now the chicken looks excelent. Can i use shicken breasts, my daughter and hubby don't like thigs.

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  10. I just had to tell you, I made these last night and they were a total hit! Thanks so much for posting the recipe.

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  11. You're welcome, Lyb! I'm glad your family loved them as much as we did. And weren't they EASY?!

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Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.