Hot Honey Chicken Tinga

Chicken Tinga doesn’t have to be an hours long process. HERE’S WHY! Halifax Stingin’ Hot Honey provides developed flavour courtesy of pickled chilies AND sweetness to balance all of the strong flavours in a way that only wildflower honey can! 

Ingredients:

• 6 boneless skinless chicken thighs 

• 1 tbsp salt 

• 1 tsp pepper

• 1 tbsp smoked paprika

• 1 tbsp onion powder

• 1 tsp cumin 

• 1tsp chili powder

• ¼ cup olive oil

• 1 tomato, diced 

• 2 cups of chicken stock 

• 2 cloves of garlic, minced

• ¼ cup Halifax Stingin’ Hot Honey

• Juice and zest from half a lime

Method: 

• Combine chicken thighs, salt, pepper, smoked paprika, onion powdered, cumin, chili powder, and olive oil in a bowl. Mix thoroughly.

• Heat a pan over medium high heat and lightly sear chicken thighs.

• After 3-4 minutes, flip thighs.

• Add tomatoes, garlic, and stir.

• Add chicken stock and let simmer on medium low heat for 20 minutes or until thighs are cooked through. Add more stock if necessary.

• Add Halifax Hot honey and stir. Take off of heat.

• Use two forks to shred chicken thighs.

• Finish with lime zest and juice.

• Use on tacos or tostadas. Goes great with avocado, radish, pickled onion, and cilantro.