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Title: Spicy Honey Chicken W/Broccoli
Categories: Poultry, Chilies, Vegetables, Cheese
Yield: 4 servings

2 tb Olive oil
1 tb Honey
2 tb (heaping) jarred pickled
- jalapenos
+=PLUS=+
1 tb To 2 tb of the pickling
- liquid
1 1/2 lb Boned, skinned chicken
- thighs; in 1" to 1 1/2"
- pieces
Salt
1 sm Head broccoli; florets in
- bite-size pieces
1/2 c Crumbled feta

In a large bowl, mix together the olive oil, honey and 1
tablespoon pickling liquid. Season the chicken lightly
all over with salt, then add to the mixture, tossing to
coat.

Heat a (dry) 12-inch cast-iron or heavy skillet with a
tight-fitting lid over medium-high until hot, about 2
minutes. Add the chicken in an even layer and let cook,
undisturbed, until the bottoms are golden brown and
easily release from the pan, about 7 minutes.

Use tongs to flip the chicken; let cook, undisturbed,
until the chicken has no pink spots on the outside, 2 to
3 minutes more, reducing the heat as necessary to keep
it from scorching.

Push the chicken to the sides of the pan, then add the
broccoli to the center. Season the broccoli lightly with
salt, cover the skillet and cook until the chicken cooks
through, about 2 minutes. Stir to combine, scraping up
anything on the bottom of the pan, and cook uncovered,
until the broccoli is crisp-tender or to your liking, 1
to 2 minutes more.

Off heat, mix in half the feta and jalapeños, scraping
up anything on the bottom. If the pan looks dry, then
add 1 tablespoon of pickling liquid (or water, if
sensitive to heat). Top with the remaining feta and
jalapeños.

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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