Tuesday, November 26, 2013

Sweet & Smoky Chicken Nuggets

The light is changing here in Boston. The days are getting colder and shorter. The leaves are falling from the trees. Winter will soon be here. This chicken dish with smoked Spanish paprika and sweet honey is tasty and easy to prepare. It's warm and welcoming on the coldest of winter evenings. Serve with lots of lemon wedges for a bright and tangy finish.     

Sweet & Smoky Chicken Nuggets Recipe

Some Notes:

This is a fast, healthy, flavorful chicken preparation. Tangy, sweet, salty, smoky flavors are what make this dish a winner in my home. The chicken is broiled for about 10 minutes, keeping it juicy. It's served with lots of lemon wedges for a light & lively finish. Sour cream or Greek yogurt for dipping is also welcome here.

Rich and colorful Smoked Spanish paprika is delicious in this dish. You can use it on deviled eggs, mixed into scrambled eggs, stirred into soups and stews too. I find it at Penzeys Spices or in my regular supermarket.

Pair the chicken with freshly steamed rice, crusty bread, toasted quinoa or baked potatoes and a green salad for a homey meal. My Lemony Roasted Cauliflower is also a nice sidekick.

Serves 4

You'll Need:
  • 2 whole, boneless chicken breasts, sliced in half and cut into small pieces. I used Bell & Evans Brand, organic.  
  • 1 large lemon, sliced into wedges 
  • 3 teaspoons of smoked Spanish paprika (see notes)
  • 1 teaspoon of dried oregano
  • A tiny pinch of ground cumin
  • A few drizzles of honey
  • Olive oil for cooking and marinating
  • Sea salt to taste
  • A pinch of red chili flakes or ground red pepper (optional)
  • Serving Suggestions: sour cream, Greek yogurt, lemon wedges, fresh parsley, fresh basil, sprinkling of fleur de sel or grey celtic sea salt

The Rundown:

Chop the chicken into small bite size pieces. Try to keep the chicken pieces around the same size. Place the chicken in a large zip lock bag or a bowl and add the smoked Spanish paprika, oregano, cumin, red chili flakes, some salt and a drizzle of olive oil. Cover and marinate in the refrigerator for at least a half an hour. (You can also skip the marinating and just proceed with the recipe.)

When you're ready to cook the chicken, preheat the broiler on high. Line a large baking tray with tin foil and drizzle with olive oil. Place the chicken on the foil in a single layer. Broil for about 5 minutes. Take chicken out of the oven and drizzle with honey. Toss the chicken pieces to coat with the honey. Broil again for about 5-6 minutes or until the chicken is cooked through, but still juicy. When the chicken is done, sprinkle a little more smoked paprika and honey on top. Serve with lemon wedges or any of the other suggestions. Enjoy!

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