Fiona Dunlop

Honey-baked chicken thighs

Muslos de pollo a la miel

Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

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) liquid honey
  • 100 g (3½

Method

  1. 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.
  2. 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