I’m typically not much of a honey lover. However, I happened upon this spicy version of honey at Magnolia Emporium a few months ago called MIke’s Hot Honey. I used it in a shrimp recipe that received rave reviews. I decided to see what I could create with chicken. Keep in mind you could substitute the chicken with shrimp, pork, salmon or even beef.
Start by creating a marinade for your chicken…I used organic chicken tenders that I cut into pieces. In a bowl, combine 3 TBLS of Mike’s Hot Honey, 1/2 cup olive oil, 2 to 3 TBLS of paprika, a few dashes of hot pepper flakes, 3 to 4 cloves of minced garlic, 2 TBLS of orange blossom honey, the juice of one lemon, and salt/pepper. Add the chicken and allow to marinate for an hour or longer, if you have the time.
While the chicken is marinating, prepare you favorite rice. I used Jasmine rice for this recipe. Next, take about 3/4 pound of fresh green beans, cut off ends and chop into 1″ pieces. When chicken is ready, heat a cast iron skillet to medium high with about 1 tsp of coconut oil. Add the green beans and sear for about 4 minutes. They should turn slightly golden brown, but still have that snap. Remove green beans and reserve. To the same pan, add about 1 Cup of walnuts and brown for about a minute…be sure to watch these carefully and keep stirring. Nuts can burn easily. Remove nuts from pan and reserve with the green beans.
Once the walnuts have been removed, add the chicken with the marinade to the cast iron skillet and brown until chicken is fully cooked and marinade has carmelized. This should take about 6 to 8 minutes.
Once chicken is fully cooked, add back the green beans and walnuts…toss to heat through and serve on top of your cooked rice and ENJOY!
Charlotte Fashion Plate 