RISE & SHINE KAUT43 OKC
Again with crispy chicken thigh high I have been having recently, and to make it blast further into space, I am adding my latest obsession… SEEDED HONEY!
Seeded Honey is just as it sounds, honey loaded with various toasted edible seeds adding their unique flavors to one of nature’s delicious treats. Of course you can buy seeded honey in specialty stores, but lately, I have been using it in various recipes daily, so it is more “economical” for me to make my own.
Delicious on anything from toasted bread and goat cheese, to another use, my Lacquered Chicken Thighs, and Wilted Endive. The focus this week on air will be how to make the Seeded Honey because it can be used for so many different ideas. I’ll go ahead and include the Lacquered Chicken Thighs as an added bonus in case any of you “Rise and Shine”’ ers want to make it at home for yourselves. Hope you enjoy it!
Scotty’s Seeded Honey
1 tablespoon fennel seed
1 tablespoon yellow mustard seed
1 tablespoon sesame seeds
1 tablespoon poppyseed
1 liquid cup good quality honey
In a small dry pan, add the fennel, sesame, and mustard seed. Gently dry roast the seeds in the pan by continuously swirl and toast. Cook until fragrant and golden.
Remove the seeds to a small mixing bowl and add the poppyseed. Pour in the honey, stir to combine, and allowed to rest/cool.
Store in an airtight container and use on… everything!
Lacquered Chicken Thighs With Wilted Endive
4 fresh chicken thighs, skin on and bone in
In The Kitchen With Scotty “Cook’s Line Seasoning” or your own salt and black pepper
1/2 cup Scotty’s Seeded Honey
1-2 dry Arbol chili peppers, or red pepper flakes to taste
1/2 cup white balsamic vinegar or any sweet white vinegar
2-3 small endive leaves separated
Preheat your oven to 425 degrees. Lay out the whole chicken thighs and pat dry. Lightly sprinkle “Cook’s Line Seasoning” over the front and back of each thigh.
In a small saucepan add the seeded honey along with the dried arbol chilis or red pepper flakes. Heat gently and bring to a simmer.
In a dry heavy bottom and oven, proof dutch oven or cast iron pan pour the hot seeded honey into the pan. Lay the seasoned chicken thighs skin side down into the pan and begin to heat on medium high. You will be rendering out the fat from the chicken thighs and caramelizing the seeded honey, causing your chicken thighs to “Lacquer.” Cook for 8-10 minutes or until the skin is nice and golden.
Place the entire pan into the oven and bake 20-22 minutes until cooked all the way through. Remove the pan from the oven and place the cooked chicken thighs onto a plate.
Now, you have all this deliciousness at the bottom of your pan... now what? Remove all but one tablespoon of the rendered chicken fat from the pan leaving behind the juices honey and browned bits on the bottom. We are going to need all of this for the endive.
On the stove top begin heating the pan. Add the separated endive leaves to the pan. Deglaze the pan with the white balsamic vinegar, stirring and scraping up all the browned bits to necessarily make a hot vinegar dressing.
Toss the endive and dressing around and cook until the endive are tender and the dressing coats each leaf.
Serve the lacquered thighs on a bed of endive and prepare yourself for some seeded honey heaven! Enjoy!