N'duja & Honey Glazed Chicken with Crispy Polenta
Experience an explosion of flavor with this week's recommendation, featuring the bold heat of Italian N'duja sausage balanced with sweet honey. This unique dish pairs succulent chicken with golden, pan-fried crispy polenta and zesty broccolini for a restaurant-quality experience at home.
Ingredients
- Chicken thighs, boneless/skin-on600 g
- N'duja paste3 tbsp
- Honey2 tbsp
- Pre-cooked firm polenta500 g
- Broccolini250 g
- Garlic cloves, minced2 pcs
- Lemon (zest and juice)1 pcs
- Olive oil2 tbsp
- Fresh flat-leaf parsley1 handful
Instructions
In a small bowl, whisk together the N'duja paste and honey until smooth. If the N'duja is very firm, microwave for 10 seconds to soften.
Heat a large oven-safe skillet over medium-high heat. Season chicken with salt. Place chicken skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken.
Brush the N'duja-honey mixture generously over the crispy skin. Transfer the skillet to a preheated oven at 200°C and roast for 12-15 minutes until fully cooked through.
While the chicken roasts, slice the firm polenta into 1cm thick rounds or triangles. Heat olive oil in a separate pan and fry the polenta slices for 4 minutes on each side until a crust forms.
Remove polenta and add broccolini to the same pan with minced garlic. Sauté for 3-4 minutes with a splash of water, then finish with lemon zest and a squeeze of juice.
Plate the crispy polenta alongside the glazed chicken and broccolini. Drizzle any remaining pan juices over the meat and garnish with chopped fresh parsley.
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