This meal was really amazing, especially considering that it came about from me thinking, “hmm what do we have in the house to eat?”. I has a really great flavor combination, its easy to make and it will leave your guest saying “wow!”
I would suggest brining the chicken if you can, but if you don’t have time you can skip that step.
- 1 cup boiled water
- 2.5 tbsp table salt
- 2 cups cold water
- 1 tsp pepper
- 4-6 boneless skinless chicken thighs
- 4-6 piece of bacon
- 1/2 cup brown sugar
- 1 tbsp chili power
- 1/2 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp garlic powder
Kale and walnut side dish
- 4-5 leaves of fresh kale, chopped
- 2 tbsp lemon juice
- 3/4 cup whole or halved walnuts
- 1/2 cup brown sugar
- 1/2 tsp butter and another 1/2 tsp butter
- 1/2 cup buttermilk
- 1 tbsp heavy whipping cream
- 1 tbsp corn starch mixed with cold water (do this once you’re actually making the sauce)
- pinch of salt and pepper
- pinch of cinnamon
- If you are not going to brine the chicken, skip steps 1-4. Combine 1 cup of hot water with salt and pepper and mix well until salt dissolves.
- Place chicken in a shallow dish that is deep enough to accommodate 3 cups of water and cover the chicken completely.
- In a large bowl combine hot water mix with cold water and pour over the chicken
- Let stand in the refrigerator for 4-6 hours or overnight
- Preheat oven to 400 F
- Combine chili powder, garlic powder, cinnamon, brown sugar and paprika in a small bowl and mix
- Brush the spice mix on to each piece of chicken, front and back
- Wrap each chicken piece with 1 piece of bacon
- Place all the chicken onto a baking dish
- Bake for 35 minutes. You can broil at the end for 2 minutes or so to crisp the tops. But you don’t need to do that
- While the chicken is baking, make your side dish. Heat a medium pan with some butter
- Add walnuts and brown sugar, turn heat to medium and stir frequently so the walnuts get covered in the melted sugar
- After about 5-7 minutes, remove walnuts from heat and carefully place them individually on a piece of parchment paper. You need to do this, or all your walnuts with cool to form a big sugar and walnut glob
- In a large pan, heat 1/2 tsp butter and add the kale, sprinkle with salt and lemon juice. Mix frequently and cook on medium heat until kale gets more tender.
- In a small pot combine buttermilk, cinnamon, salt, pepper and whipping cream and bring to soft boil, dont let it boil over, then turn heat to medium.
- Mix cornstarch with cold water until its is completely liquid and add it to the sauce. Stir it.
- Allow the sauce to heat a bit more for 2 minutes or so and turn the heat to low
- Toss walnuts into pan with kale and mix it together
- Remove chicken from oven and serve with kale and walnuts. Pour a small amount of buttermilk sauce over the chicken