Description
Get lucky with this Honey Lime Chipotle Chicken and Black-Eyed Peas!
Ingredients
- FOR THE GLAZE:
- 2 Tablespoons Honey
- 2 Tablespoons Fresh Lime Juice
- 1 Lime, Zested
- 2 Tablespoons Apple Cider Vinegar
- 2 teaspoons Chopped Chipotle Peppers In Adobo (from A Can)
- 2 cloves Garlic, Finely Chopped
- ¼ teaspoons Salt
- ⅛ teaspoons Freshly Cracked Black Pepper
- ¼ cups Organic Ketchup
- 4 whole Organic Chicken Thighs, Bone In, Skin Removed.
- FOR THE BLACK-EYED PEAS:
- 1 teaspoon Extra Virgin Olive Oil
- ½ cups Diced Onion
- 1 teaspoon Chopped Chipotle Peppers In Adobo (from A Can)
- 1-½ cup Cooked Or Canned Black-eyed Peas
- FOR THE VEGGIES:
- 1 Tablespoon Pineapple Preserves (apricot Can Be Used Also)
- 1 Tablespoon Apple Cider Vinegar
- 1 clove Garlic, Finely Chopped
- 2 Tablespoons Water
- 1 Tablespoon Extra Virgin Olive Oil
- 2 bunches Baby Carrots, Cleaned, Stemmed, And Peeled
- 12 whole Fresh Green Beans, Ends Snapped Off
Preparation
For the chicken:
Preheat oven to 400°F. Place all the ingredients for the glaze (everything except the chicken thighs) in a small saucepan and turn on the heat to low. Heat just enough to melt the honey. Whisk everything together, remove from heat and set aside.
Put the chicken thighs, bone side down on a rimmed cookie sheet. Using a basting brush, coat all sides. Place in the preheated oven and cook for a total of 30 minutes. After 10 minutes, remove the thighs from the oven, re-apply more glaze and turn them over. Then continue baking. After 10 more minutes, repeat. Once the 30 minutes is up, remove from the oven.
For the black-eyed peas:
While the chicken cooks, heat a medium-sized pot over medium heat, and add the olive oil and onion. Cook for 5-7 minutes, until translucent. Then add the chipotle and black eyed peas. Reduce heat to low, cover the pan and stir occasionally until ready to plate.
For the veggies:
Preheat a large skillet over high heat. Add the preserves, vinegar, garlic and water to a small bowl, and stir to combine. Add the olive oil, carrots, and green beans to the pan, and turn heat down to medium-high. Cook until the beans are bright green and the carrots are bright orange, about 5-7 minutes. Add the glaze to the veggies, and cook until no liquid remains, 2-3 minutes.
To plate:
Add some black-eyed peas to each plate, making a well in the center for the chicken. Carefully add the chicken thigh, making sure to keep the beautiful glaze intact. Scatter the veggies on top of the black-eyed peas and serve!
