Just in time before the Stay at Home order due to the Coronavirus, I loaded up on cookbooks! One of my new favorites is Kristen Kish Cooking. They’re coming in handy, being that I have nothing but time, and a refrigerator full of food. Luckily I shopped til I dropped right before the craze, and I’m good to go. I fully expect for people to stop the madness, once they see that this is going to take a while, and the supermarkets are getting restocked regularly. In the meantime I’m fine, and I hope you are as well. Check your provisions, and hopefully you have enough to make this dish! It’ll spread love and contentment in a stressful situation!
What you’ll need:
- 8 skin-on, bone-in chicken thighs
- grated zest of a lemon
- 2 tbsp fresh lemon juice
- 2 tbsp grapeseed oil (or other neutral oil)
- 3 garlic cloves, smashed
- 3 fresh thyme sprigs
- 1/4 cup honey
- 1 jar Calabrian Chile in oil, drained and finely chopped (save the oil)
- 1/2 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 1 cup labneh
Preheat the oven to 420 degrees.
In a bowl, toss together the chicken thighs, lemon zest, lemon juice, grapeseed oil, garlic and thyme. Season with salt and pepper. Arrange the thighs on a sheet pan, leaving ample space between them. Transfer to the oven and bake for 30 – 35 minutes. Let the chicken rest for 10 minutes.
In the meantime, in a small saucepan over medium heat, bring th honey to a simmer and allow it to lightly bubble for 2 minutes. Remove from heat and stir in chopped chiles, lemon juice, and butter. Season with salt. Using a pastry brush, brush the rested thighs with with the glaze generously. On a platter, spread the labneh and drizzle some of the oil from the jar. Place the thighs on top. Serve with more honey mixture on the side.
For more information on Kristen Kish Cooking, click here.