00:00Hey guys, today I'm really excited to share with you one of my favorite chicken thigh recipes.
00:05It's honey and harissa glaze. We're going to get that crispy skin on top and we're going to top it
00:09off with a blueberry pico de gallo. Let's get to it. So we're going to start off here with some
00:15skin on bone-in chicken thighs. Of course, that's where all the flavor is at. We're going to hit it
00:20up with some harissa which is a Moroccan spice sauce. Okay, you can buy this at your local
00:27grocery store. Light soy sauce. Okay, and honey. I like to use organic honey because it's just,
00:37you know, the flavors there and you know where it comes from. Beautiful. Now we're going to put this
00:41in a Ziploc bag and it goes into the fridge for about four hours. Right, so our chicken has been
00:47in the fridge for about four hours getting that maximum flavor makeover. You can really smell
00:52the harissa coming through and now we're going to heat up a skillet. Okay, so we put a little bit
00:58of canola oil about a quarter inch thick in the bottom of a skillet and we're going to heat it
01:02up
01:03to about medium-high heat and it goes skin side down first. Just like so. Now these are going to
01:13cook for
01:13about 10 to 12 minutes on each side and then we're going to lower the heat.
01:24So for the blueberry pico de gallo, we're going to start off with some white onion,
01:30blueberries. I cut these in about halves and some of them that were really big quarters.
01:36Jalapeno, which I seeded and diced. Okay, I also took the vein out just so that it's not super,
01:42super spicy. Some lime. Okay, fresh cilantro. Okay, and here we go, we're going to hit it with a pinch
01:53of
01:53salt. So what happens here is that the blueberry actually acts as the tomato. They have a lot of
02:00very similar properties. They're a little bit tart and their flesh is kind of similar. All right,
02:05so we set this aside. Beautiful. Right, so for the plate up, we put our honey and harissa glazed chicken
02:13thigh right in the center of the plate. Now we top it off with our blueberry pico de gallo just
02:19like so.
02:19Oh my goodness. That's maximum flavor, baby. Now we top it off with a fresh cilantro sprig like that.
02:27Really easy. Really delicious. And there you have it.
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