MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Honey Chicken With Broccoli
 Categories: Poultry, Chilies, Vegetables, Cheese
      Yield: 4 servings
 
      2 tb Olive oil
      1 tb Honey
      2 tb Pickled jalapenos; heaping
      1 tb Jalapeno pickling liquid;
           - up to 2 tb
  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  Feta; crumbled
 
  In a large bowl, mix together the olive oil, honey and 1
  tb pickling liquid. Season the chicken lightly
  all over with salt, then add to the mixture, tossing to
  coat.
  
  Heat a (dry) 12" 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.
  
  Recipe by Yasmin Fahr
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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