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Honey, Honey Dijon Chicken with Ras El Hanout

Jaymee Sire
  • minutes
  • Serves

INGREDIENTS

1 1/4 lb

boneless, skinless chicken thighs

1/3 cup

raw wildflower honey

1/2 cup

Dijon mustard

1 tbsp

soy sauce (Tamari for gluten free)

Juice from 1/2 of Meyer lemon

1 tsp

Ras El Hanout

1 tsp

salt

cayenne pepper

cilantro (for garnish)