Nothing better than using what’s in the pantry to create a delicious meal the whole family enjoys.
2 lbs chicken thighs (i used boneless)
¼ cup red palm oil for searing
3 TBSP Ground Chipotle Seasoning
1 TBSP Ground black pepper
2 TBSP coarse ground sea salt
¹/³ cup all purpose flour
½ cup raw honey
2 TBSP stone ground mustard
About 2 cups water
chopped fresh cilantro (optional)
Clean and pat chicken dry. Place clean chicken to a large glass container with lid. Season chicken with chipotle, black pepper and sea salt. Be sure that each piece of chicken is seasoned. Cover and let sit 30 minutes.
In a large flat skillet, on medium high heat, add red palm oil. Once oil is sizzling hot, add chicken 1 piece at a time to pan. Be sure not to crowd the chicken in pan. Sear chicken on each side for about 3 minutes. Repeat process until all chicken is seared. Set chicken aside on platter.
In same pan used to sear chicken, add flour. Whisk flour rapidly so as not to burn. Add water as needed to make a gravy. Turn fire to medium-low and continue to whisk. How much water is added depends on how thick or thin desired gravy consistency. Be sure to scrap the chicken drippings from bottom of pan. Once gravy is desired consistency, add raw honey and mustard. Continue to whisk until honey is melted. Remove from heat
Place seared chicken in honey gravy. Cover with fitted lid. Place in a 375° degree oven for 20 minutes. When chicken is done, turn off oven, remove lid and let chicken stay in oven for about 10 minutes until it crisps.
Top with fresh herb and serve.