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Honey-baked chicken thighs
Muslos de pollo a la miel
Preparation info
- For
4
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
This simple recipe offers some interesting flavour contrasts, all dominated by the sweetness of the honey - yet another Moorish legacy. It makes an excellent tapa to accompany dry white wine or dry sherry on a summer’s day.
Ingredients
250 g 9 oz 100 g 3½
Method
- To prepare the honey sauce, combine all the ingredients except for the chicken thighs in a saucepan. Mix well and bring to a boil. Remove from the heat.
- Place the chicken thighs in a roasting tin, pour over the sauce, and
bake in a pre-heated oven at 180°C (350°F) Gas mark 4 f
Part of
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