Pickled jalapenos are an underused ingredient, IMO. That’s why I’m glad this NY Times recipe uses them as the spice agent over other options. And because they’re pickled, it’s a tangy spice – not a burn the lining of your throat spice. Other reasons I’m glad? Learning the value of chicken thighs. So quick! So juicy! Oh and I’m glad for another unexpected combo: feta ain’t just for Greek dishes, oh no.
In a large bowl, mix together 2 tbsp olive oil, 1 tbsp honey and 1 tablespoon of the liquid from a jar of pickled jalapenos. Cut 1.5 lbs. boneless skinless chicken thighs into 1-in. chunks and add them to the mixture with some salt, tossing it all together. (Note: I forgot to cut my chicken up and it still worked.) Add the chicken to a hot dry cast iron skillet and cook until it’s golden on the bottom (~7 min – at this point it should unstick from the pan). Flip the chicken and cook for 2-3 more minutes until it’s cooked through. Push the chicken to the sides of the pan and add the 1 head (or bag) of broccoli (florets only, cut pretty small so they get tender quickly) to the center. Cover the skillet and cook another 2 min before stirring it all together and cooking a bit more until the broc has softened. Remove from the heat, toss in 1/4 c. crumbled feta (about half your total feta – I think the creamier kind is best) and a tbsp of chopped pickled jalapeños. Plate it and top with another 1/4 c. feta and another tbsp pickled jalapenos (this time sliced looks nice).
Chicken, broccoli, and honey is a combo I come back to again and again; however, I’m usually mixing those ingredients with soy sauce, garlic, and ginger. Swapping those out for pickled jalapenos and feta was a major move. You still get the salty from the feta, but you’re upping the tang quotient. I would never have figured to make this specific combination of flavors but it was the most surprising party in my mouth – I went back for more…and more.
Peaches to Apples 