وصفات
وصفات عالية البروتين
Hot Honey Chicken with Fried Bread and Bitter Greens

Hot Honey Chicken with Fried Bread and Bitter Greens

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

تنزيل
تنزيل
تم تنزيل ملف PDF للمقالة
مشاركة
مشاركة
تم نسخ رابط المقال إلى الحافظة
Language
Language
نقاش
نسخة صوتية
أضف إلى المصادر المفضلة على جوجل

This vibrant high-protein dish brings together bold flavours and satisfying textures for a truly comforting meal. The star is the skin-on chicken thighs, which are roasted to crisp perfection before being finished with a homemade chilli-infused honey. By frying thick slices of bread directly in the savoury pan juices, you create a golden, decadent base that soaks up every drop of the delicious roasting flavour.

Balanced by the sharp, refreshing crunch of endive leaves tossed in lemon juice, this recipe is perfect for an impressive weekend dinner or a nutritious, protein-rich weekday treat. The combination of heat, sweetness, and bitter greens ensures a sophisticated flavour profile that remains incredibly simple to prepare. Serve it warm to fully appreciate the contrast between the sticky honey and the crisp, salty chicken skin.

Ingredients for Hot Honey Chicken with Fried Bread and Bitter Greens

1 فص ثوم، مبشور ناعماً
2 ملاعق كبيرة من عصير الليمون الطازج، مقسمة
4 skin-on, bone-in chicken thighs
ملح كوشير
60 مل عسل
1 small red chilli, thinly sliced into rounds
2 ملاعق كبيرة من زيت الزيتون البكر الممتاز
2 1/2"-thick slices of bread
2 small endive, leaves separated

How to make Hot Honey Chicken with Fried Bread and Bitter Greens

Preheat oven to 232°C. Mix garlic and 1 tablespoon lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.

Meanwhile, bring honey and chilli to a bare simmer in a small skillet over medium-low. Let hot honey cool.

Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.

Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.

Toss endive in a medium bowl with remaining 1 tablespoon lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.

Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).

Chicken can be marinated 1 day ahead. Cover and chill.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.