This pargiyot recipe is a winner from Vera Newman’s latest cookbook, Marblespoon Tried and True.
Editor’s Note: A few weeks ago, we previewed a recipe step by step from Vera Newman’s latest cookbook, Marblespoon Tried and True (available on Amazon over here and at Artscroll.com over here). It was this 9×13 Baked Onion Fried Rice and we knew it would be perfect for all fans of our 9×13 series. Vera has shared lots of recipes here on BCP (see them all here). Since Vera is originally from Panama—a background that deeply influences her cooking—we, of course, asked her to put together a Panama travel guide for us too! We enjoyed this chicken and we knew you would too.
After I saw the reaction (messages, texts, and countless emails!) I’d received over the past year+ about the “Sticky Sweet Chili Pargiyot” from my second cookbook, Marblespoon at Home, it became evident to me that I needed to create a recipe contender that would be good enough to include in this book. I have to say after (a lot! of) trial and error, and almost giving up a couple of times, I finally got it!
This chicken freezes well.
Sticky Honey-Garlic Pargiyot
Ingredients
- 2 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- ¼ cup oil
- 1 tbsp olive oil
- 6 garlic cloves, grated, or 5 frozen garlic cubes
- 2 tbsp dark brown sugar
- 2 ½ tsp paprika
- 2 tsp dried minced garlic
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- ¾ cup crushed crispy fried onions, such as French’s
- ¼ cup cornstarch
- ⅓ cup honey, plus more for drizzling
Instructions
- Preheat oven to 425°F. Line 2 metal baking sheets with foil. Coat with nonstick cooking spray.
- In a large mixing bowl, toss chicken with oil, olive oil, garlic, brown sugar, paprika, dried minced garlic, salt, garlic powder, pepper, turmeric and cayenne pepper. Add crispy fried onions and cornstarch; toss to coat well.
- Transfer chicken to prepared baking sheets; do not crowd pans.
- Roast, uncovered, for 25 minutes.
- Place honey in a microwave-safe dish. Microwave for 30 seconds.
- Flip each piece of chicken, brush with warm honey; roast for 10 additional minutes. Drizzle with additional honey before serving, if desired.
Would this work with chicken cutlets (white meat)? What modifications would you recommend?
I made it now using cutlets and it was absolutely delicious also! (and I didn’t have corn starch so subbed flour) and again, was yummy!
thanks so much for posting. I wanted to make this with white cutlets but wasn’t sure it would work. thanks for posting your experience
made this recipe for Shavuos it was so yum!! my whole menu was from Marblespoon Tried and True, I’m really enjoying the cookbook!! Highly recommend!
I love Vera’s recipes. So far I made a vegetable quiche and a hearty vegetable soup from this book and they were both delicious.
Best baked chicken I’ve made! Also tasted like fried! So flavorful!
Would reduce (or skip) the spiciness next time but other than that was incredible
Tried this chicken and it was delicious!!
How can I do this without a microwave for the honey?
@ruchie I’m going to try it by putting the cup with honey in a bowl of hot water- the idea is to liquiefy it a bit
My first Verita’s recipe and we loved it. No adjustments needed. Side of rice with crunchy bits is a must to leave the plate clean!!
Loved the recipe! Would swich to white meat simply because its easier to find. How would I adjust the baking time?