Sticky chicken

Name: Sticky chicken
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 30 mL sunflower oil; 1 lg large onion, about 225g (8oz), thickly sliced; 10 mL ground turmeric; 12 chicken thighs on the bone, skin on; 60 mL clear honey; Salt and ground black pepper; 30 mL chopped fresh mint; 30 mL slivered almonds; Juice of 1⁄2 a lemon; Fresh mint to garnish

We pick chicken thighs on the bone for this easy chicken recipe, as they remain deliciously moist and are cheaper.

By The GH Kitchen TeamPublished: 09 November 1998

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Food, Cuisine, Ingredient, Dish, Recipe, Fast food, Red cooking, Fried food, Finger food, Cooking,

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Yields:

Prep Time:

5 mins

Cook Time:

50 mins

Total Time:

55 mins

Ingredients

30 ml sunflower oil
1 lg large onion, about 225g (8oz), thickly sliced
10 ml ground turmeric
12 chicken thighs on the bone, skin on
60 ml clear honey
Salt and ground black pepper
30 ml chopped fresh mint
30 ml slivered almonds
Juice of 1⁄2 a lemon
Fresh mint to garnish

Directions

1. Step 1
  Heat the oil in a shallow flameproof casserole or gratin dish. Add the onion and cook slowly for 10–15min until soft but not coloured. Add the turmeric and cook for 1min. Remove from the heat, then add the chicken, honey, seasoning and half the chopped mint, making sure the chicken is skin-side up in a single layer. If your dish isn’t suitable for placing under the grill, transfer everything to the grill pan (remove the wire rack and line the pan with foil).
2. Step 2
  Preheat the grill so it’s as hot as possible and place the dish or grill pan about 5cm (2in) away from the heat. Cook for about 30min, basting the chicken from time to time. As the chicken begins to brown, reduce the grill to a low to medium heat.
3. Step 3
  Stir in the almonds and continue to cook for 5min until the nuts are golden and the chicken is charred and tender. (To tell whether the chicken thighs are cooked, cut into one to make sure there’s no trace of pink flesh.) Just before serving, add the lemon juice to taste and stir in the remaining chopped mint. Serve, garnished with mint sprigs.
  
  Prepare ahead: Cook the onion and turmeric, cool and mix with the other ingredients as in step 1. Cover and chill overnight in the fridge.
  
  To serve: Complete the recipe.
4. Step 4
  Variation: As an alternative to the chicken in the recipe above, use eight lamb cutlets instead. Cook for 5min then turn over and cook for a further 5min as in step 2. At this stage, try adding a small sliced aubergine or two or three halved baby aubergines to the pan.
  
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B careful using tumeric

Turmeric adds a warm, sunny yellow colour to the chicken but it will do the same to your hands and clothes, so always use with care. Rub your hands with cut lemon to remove the stain.

Per Serving:

Calories: 500
Total fat: 24 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time