Tuesday, June 11, 2013

indian sticky chicken

Saw this on The Naked Chef the other night, and it seemed too simple to be true! A Indian dish that is curry-less, and doesn't require a ton of prep work- I'm all for it.
The Naked Chef- Jamie Oliver- used chicken thighs to make this dish, which is cool. But, I bought a gigantic pack of chicken breast so I just went with that. I know this looks like a ton of seasoning, but it's what you need.
That's the kind of color you're looking for. Dark and browned and crispy.
That's when you add the lemon and honey- let this reduce into a caramelized sauce. Yum.
Jamie made a salad with new potatoes, but I was in the mood for some rice. I cooked white rice according to the box and added some oil to the pan to cook it with garlic.
A few dashes of turmeric, a squirt of Sriracha and a squeeze of lemon and you've got yourself a spicy Indian rice dish.
Indian Sticky Chicken
Adapted from The Naked Chef, Jamie Oliver
1 lb boneless, skinless chicken breasts or thighs
1 Tablespoon olive oil
2 Tablespoon Garam Masala
1 Teaspoon smoked paprika
1 Teaspoon salt
1/3 cup honey
Juice of 1 lemon

In a small bowl, combine together Garam Masala, paprika and salt. Liberally coat chicken with seasoning. In saute pan over medium heat, cook chicken in oil until no longer pink and 165 degrees in the center- about 6-7 minutes on each side. Add lemon juice and honey to the pan and allow this to caramelize. Serve with rice, salad or new potatoes. Enjoy!