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1
For the chicken: Preheat oven to 400 degrees F. Place all the ingredients for the glaze (everything except the chicken thighs) in a small saucepan and turn on the heat to low.
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2
Heat just enough to melt the honey.
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3
Whisk everything together, remove from heat and set aside.
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4
Put the chicken thighs, bone side down on a rimmed cookie sheet.
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5
Using a basting brush, coat all sides.
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6
Place in the preheated oven and cook for a total of 30 minutes.
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7
After 10 minutes, remove the thighs from the oven, re-apply more glaze and turn them over.
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8
Then continue baking.
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9
After 10 more minutes, repeat.
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10
Once the 30 minutes is up, remove from the oven.
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11
For the black-eyed peas: While the chicken cooks, heat a medium-sized pot over medium heat, and add the olive oil and onion.
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12
Cook for 5-7 minutes, until translucent.
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13
Then add the chipotle and black eyed peas.
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14
Reduce heat to low, cover the pan and stir occasionally until ready to plate.
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15
For the veggies: Preheat a large skillet over high heat.
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16
Add the preserves, vinegar, garlic and water to a small bowl, and stir to combine.
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17
Add the olive oil, carrots, and green beans to the pan, and turn heat down to medium-high.
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18
Cook until the beans are bright green and the carrots are bright orange, about 5-7 minutes.
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19
Add the glaze to the veggies, and cook until no liquid remains, 2-3 minutes.
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20
To plate: Add some black-eyed peas to each plate, making a well in the center for the chicken.
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21
Carefully add the chicken thigh, making sure to keep the beautiful glaze intact.
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22
Scatter the veggies on top of the black-eyed peas and serve!
