ABOUT THE ART
Annibale Carracci. Saint John the Baptist Bearing Witness. Oil on copper, ca. 1600. 21 3/8 x 17 1/8 in. (54.3 x 43.5 cm). Paintings. Gift of Fabrizio Moretti and Adam Williams, in honor of Everett Fahy, 2009. Art Institute of Chicago, Accession Number 2009.252.
2nd Sunday of Advent
You cannot get to Christmas without first learning about John the Baptist. John the Baptist was an uncomfortable man who makes all of us learn about him uncomfortable. He gave up the trappings of city life to live alone in the desert. There, he ate locusts and wild honey instead of meat and potatoes. He even gave up comfortable clothing for a coarse, camel-hair coat. He gave up as many comforts as he knew so that he would find his only comfort in God.
John the Baptist’s message was one of preparation. He knew that God’s kingdom was coming soon and he wanted everyone to be ready. We all have work to do so that we don’t miss what God is doing in the world. John the Baptist pointed to the coming of Jesus, and today he is still doing the same job during the season of Advent. He calls to us through the ages, “Prepare the way of the Lord.”
The best way we could think to remember such an uncomfortable saint is to make a dish that leaves you uncomfortable—Hot Honey Chicken. We don’t call for using locusts or grasshoppers; instead, we are substituting chicken. However, we do suggest that you use locally sourced wild honey, which is surprisingly easy to find. And make sure that you add enough heat so that you feel the burn of the Judean desert!
Hot Honey Chicken
Difficulty: EasyHot honey chicken skillet is a versatile dish that can be served with a variety of sides, such as rice, quinoa, or just with roasted vegetables. It is a perfect meal for a cozy night in or a family dinner, and the combination of sweet and spicy flavors is sure to please even the most discerning taste buds.
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Ingredients
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 garlic powder
1/4 teaspoon 1/4 pepper
1/4 teaspoon 1/4 ground cayenne pepper
4 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
2 teaspoons 2 olive oil
8 8 baby Yukon Gold potatoes, halved
3 medium 3 carrots, peeled and cut into 1/2-inch slices
3 tablespoons 3 honey
4 teaspoons 4 Sriracha sauce
2 cloves 2 garlic, finely chopped
Directions
- Pre-heat oven to 400°F.
- In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper and 1/4 teaspoon ground cayenne pepper.
- Season the chicken on each side with this combined mixture.
- In an oven-proof skillet (such as a cast-iron skillet), heat 2 teaspoons olive oil over medium heat.
- When oil is hot, add the chicken and cook 7 to 8 minutes or until golden brown and crispy.
- Remove the skillet from heat and place the chicken on a plate. Drain fat from the skillet.
- Add the halved potatoes and sliced carrots to the skillet and return to heat. Season with salt and pepper and stir until mixed well.
- In a separate small bowl, mix honey and sriracha. Set aside 2 tablespoons mixture.
- Add 2 cloves of the chopped garlic to remaining honey mixture. Place chicken on top of vegetables, and brush the chicken with the honey-garlic mixture.
- Place the skillet in the oven and roast for 25 to 30 minutes or until the chicken is fully cooked. The chicken should reach an internal temperature of at least 165°F. Cook time will vary based on the size of the chicken thighs.
- Remove chicken. Place on a plate and cover with aluminum foil to keep warm.
- Stir vegetables and place skillet back in oven an additional 15 to 20 minutes or until both vegetables are tender and potatoes are lightly browned.
- Remove the skillet from the oven and place chicken back on top of the vegetables.
- Brush the reserved 2 tablespoons honey-Sriracha mixture on the chicken, and serve.
Notes
- Using a cast-iron skillet gives this recipe a classic “campfire meal” feel. For even more spice, consider making extra Sriracha/honey sauce and using it as a dipping sauce on the side.