Potted Garlic Chicken

This dish gets better the longer it sits in the sauce. What I like to do is if I have time, make this in the morning, let it cool in the fridge, reheat for supper.

Serves 4


large package of boneless, skinless chicken thighs (roughly 12 thighs)

olive oil

1/2 cup soy sauce

3/4 cup water

1/4 cup honey

5-6 cloves of garlic, minced

black pepper


Step 1: Season the chicken thighs liberally with pepper on both sides. Heat up a little bit of olive oil in a large frying pan over medium heat. Add the chicken thighs, making sure they don't over lap. Brown for 4-5 minutes on each side.

Step 2: To make the sauce, combine the water, soy sauce, honey, garlic and and season with lots of pepper. Mix well. After the thighs have browned on each side, add the sauce. Let cook for 5 minutes.

Step 3: In a large casserole dish, transfer the chicken thighs and then pour the sauce, covering all the chicken. Cover and cook at 350F, for 30-35 minutes.

Serve with freshly steamed vegetables and rice.

Recipe courtesy of Patsi Blaikie