Inspired by the vibrant flavors of Argentine cuisine, this dish is a testament to Chef T's culinary prowess. It features succulent marinated chicken thighs, paired with crispy fried cabbage and an exquisite orange reduction. This reduction is crafted from pan drippings, fresh citrus, and the signature 1971 Hook hot sauce, known for its bold and complex flavor profile. The dish is finished off with a sprinkle of fresh parsley, adding a hint of freshness that perfectly complements the deep, spicy notes. It's a dish that appeals to spicy food lovers and those seeking a taste of culinary innovation.
Instructions
- 1
Marinate the chicken thighs with 1971 Hook hot sauce, olive oil, salt, and pepper. Let it sit for at least 15 minutes.
Pro tip: For deeper flavor, marinate the chicken overnight in the refrigerator.
- 2
Heat a cast iron skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is crispy, about 6-8 minutes.
- 3
Flip the chicken and continue cooking until fully cooked, about 5-7 more minutes. Remove from the skillet and set aside.
- 4
In the same skillet, add the cabbage and stir-fry until slightly charred and crispy. Remove and set aside.
- 5
To make the sauce, combine orange juice, soy sauce, and 1971 Hook hot sauce in the skillet. Let it reduce by half over medium heat.
Pro tip: Stir occasionally to prevent sticking.
- 6
Add honey and butter to the reduced sauce, stirring until smooth and glossy.
- 7
Return the chicken thighs to the skillet, coating them in the orange reduction. Cook for an additional 2 minutes.
- 8
Serve the chicken thighs over the crispy fried cabbage, drizzling additional sauce on top. Garnish with fresh parsley.
Chef Tips
- •For extra crispy skin, ensure the chicken is dry before marinating.
- •Use a mandoline for evenly sliced cabbage.
- •The sauce can be made ahead and stored in the fridge for up to a week.