Crispy Anise Seed Honey Glazed Chicken
I used to be a boneless skinless chicken breast kind of girl…yup. How things have changed. I tended to avoid drumsticks and chicken wings and always went straight for the white meat at turkey dinner. And all those years I was missing out on so much flavour! Don’t worry, I’m making up for it now…
These chicken thighs are a perfect example of how chicken is meant to be enjoyed. A bit of crispy skin, a little salty, a little sweet and basically the complete opposite of an overcooked boneless skinless disaster. Now you may be wondering about the anise seed – it is a magical secret ingredient. Well, not so secret in this case. You just need a subtle hint of it and people will be wondering why a seemingly typical dish is so addictive. I tend to blurt out things like ‘Why are these so good! What is in here?’ It’s the anise – I’m starting to catch on… Here’s Tim with the details…
Chicken thighs are one of the most underrated cuts of meat in the grocery store. My parents tell me of a time when beef and pork ribs were ‘cheap as chips’ (I don’t even know what that means) because the ‘low and slow’ of BBQ hadn’t caught on yet. Now they are incredibly expensive. Chicken thighs are the new beef short ribs. They are easy to cook, give you that satisfying crispy skin and they are ‘cheap as chips’ (can someone just explain this to me?). Finally, this recipe is amazing because anise seeds are definitely one of the Colonel’s 11 secret herbs and spices!
Crispy Anise Seed Honey Glazed Chicken Thighs
6 chicken thighs, de-boned
2 tablespoons of anise seeds
salt and pepper to taste
1 teaspoon of toasted sesame oil
1 tablespoon of vegetable oil
1 tablespoon of sesame seeds
1 tablespoon of honey
2 green onions, cut on a bias
Sprinkle the chicken thighs with the anise seeds. Generously season with salt and pepper. Heat your pan to medium. Don’t crank it up to high heat, you are looking to render out the fat from the skin and this takes time. Add both types of oil to the pan. Put the thighs in, skin side down – this is crucial!
You are looking to cook these about 70 percent on the skin side before you flip them over. This will take about 8 – 10 minutes. You can judge the 70 percent by the colour change of the chicken creeping up the sides. Flip them over and finish for another 3 minutes. As the fat renders out of the skin you can carefully remove the excess fat with a spoon.
Once they are cooked, add your sesame seeds and honey, then toss the chicken around. You want a nice shiny coating all over the chicken. Don’t cook too long, or the sugars will begin to brown.
Plate, garnish with the green onions and enjoy!
Do you have a favourite chicken recipe? A not-so-secret, secret ingredient? We would love to hear from you!