Draggingtree Posted September 5, 2016 Share Posted September 5, 2016 Anatomy of a Classic: Dixie Relish Red Onion Jezebel with Pan-Roasted Chicken Thighs (Serves 4) Ingredients 4 chicken thighs, bone-in and with skin 1 lemon 2 medium red onions 2 tbsp. whole-grain mustard 2 tbsp. fresh horseradish, grated 2 tbsp. lemon marmalade 1 tbsp. sorghum Peanut or vegetable oil Salt and pepper Preparation The day before serving the dish, zest lemon (and set aside the fruit). Season chicken thighs with salt, pepper, and zest. Cover and refrigerate at least four hours or overnight. Meanwhile, prepare a charcoal grill, or heat a gas grill. Cut the top and exposed root off of the onions; then peel and quarter from top to bottom. Brush onion quarters with oil and season with salt. Grill on cut sides until well caramelized. Alternatively, roast onions on a baking pan in a 400-degree oven, cut side down, until browned on the bottom. Let the onions cool; then chop into small pieces. To make the Jezebel sauce, mix together mustard, horseradish, marmalade, sorghum, and juice from reserved lemon. Fold in the onion, season with salt and pepper, and refrigerate overnight, along with the chicken. http://gardenandgun.com/article/dixie-relish Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now