Honey Jalapeno Chicken and Dragon Eggs
Honey Jalapeno Chicken and Dragon Eggs pairs a sticky honey jalapeno glaze with colcannon stuffed twice baked potatoes for a hearty, playful dinner.
Calories per serving: 432kcal
Ingredients
~~ -- Chicken -- ~~
- 2 pounds (907.18 g) Chicken thighs, 8 Boneless and Skinless
- 1/4 cup (59.15 ml) Honey
- 1 (1) Jalapeno peppers
- 1 (1) Chipotle pepper, chopped
- 1 clove (1 clove) Garlic
- 1 (1) Lemon, juice of
~~ -- Glaze -- ~~
- 3/4 (3/4) large Jalapeno peppers, chopped
- 1/4 cup (59.15 ml) Honey
- 1/4 cup (85.25 g) Corn syrup, light
~~ -- Dragon Eggs -- ~~
- 8 (8) Russet potatoes, washed
- 1 cup (70 g) Cabbage, shredded
- 1/4 cup (25 g) Green onion, sliced
- 1 teaspoon (4.93 ml) Butter
- 2 tablespoon (29.57 ml) Sour cream
- 2 tablespoon (29.57 ml) Cheez Whiz
Instructions
For the Twice-Baked Colcannon Dragon Eggs
- Bake the potatoes until the are soft. Remove them from the heat and let them cool until you can handle them. Holding the potato landscape, cut the top of the potato off. Use a spoon to remove the inside of the potato and put it in a bowl. Set the skins aside for stuffing.
- Saute the cabbage and onion together in butter. Set that aside.
- Combine the cabbage mixture, sour cream and cheese whiz. Whip in a stand mixer. Stuff the skins with the mixture,
For the Chicken
- Chop the jalapeno and garlic together in the chopper into small pieces.
- In a medium bowl, put the honey, lemon juice, and the chopped chipotle pepper. Mix thoroughly and add the jalapeno and garlic and mix again.
- Put the chicken in a large bowl or vacuum sealable bag and add the mixture.
- Make sure the chicken is coated on all sides. You can vacuum seal and freeze at this point or refrigerate and marinate for 30 minutes to 2 hours.
- To cook the chicken, put it on skewers and cook it until it reaches 160 on and instant-read thermometer.
- Take the jalapeno and slice about a third of it to garnish the chicken. Chop the rest in the chopper.
- While the chicken is cooking, mix the ingredients for the glaze together.
- Remove the thighs from the skewers. Heat the glaze and let it boil down until it coats the back of a spoon. Carefully put the thighs in the boiling glaze and glaze on both sides. Do not crowd the pan, you may have to do it in batches.
Assembly
- Put the stuffed skins in the air fryer and reheat at 350 °F (177 °C) for about 10 minutes.
- Plate the chicken on a platter and garnish with the jalapeno slices and any remaining glaze. Plate the potatoes and serve. Enjoy!
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