It's cooking and crap sting.

First thing I'm gonna do here is I'm going t o great.

And get all this lemon rind in one of these bulls Say that, lemon, cause we're gonna use the juice.

Okay?

And now we're going to freshly great, some fresh ginger.

We need about a tablespoon of that, and this will go into the same bowl with the lemon zest to come to that ball.

We're gonna finish up with 1/2 of a teaspoon of salt, and we're just going to go ahead on mix that all together that will come into play.

We're getting our chicken ready for the fried count.

We're gonna go ahead.

Put that lemon and half on.

We're going to use the juice of this lemon and that can feel where one of the seeds escaped my hand.

So we'll just pull that out.

A little tip is if you put that in the microwave for just a few seconds, it'll make it a lot more pliable.

A lot more juicy.

Well, now add in about a tablespoon of so I sauce two tablespoons of water on two tablespoons of honey.

All right, we'll make a start up, and this one will sit on the side for a little bit later when we are actually cooking that again.

So just mix it up, set it aside.

You'll probably have to mix it up one more time before you put it in there.

So don't get rid of your little mixing spoon just yet had being.

Go into the garden and get some green onions, and that'll be just for the car.

Nash later on.

Now what you want to do is you want to get your chicken fines.

Thieves were chicken thighs.

What skin on dhe bone in.

So what we're gonna do is we're gonna lift this, and we are going to rub just a tiny bit onto each chicken before you place it into our big frying Thanh.

If I had to guess, I would say that there's about 1/2 of a teaspoon of this in each one of these chickens.

Now, over to the stove, we will go.

I have my pan heating and we are going to place these into the fry pan with the skins facing down.

We have this on medium high heat.

And we're gonna cook this about seven minutes or until nice.

Well, ground seven minutes past, I'm going to now turn it down.

Just a smidge under medium from our medium high.

I'm gonna turn it over.

I just heard up my lemon next year.

That's not very round there.

I'm like, that's it.

Just a little bit more to get a little bit more color.

Big parent on here.

All right.

I think I got a little bit better this time.

Your testes is showing.

All right.

Much better.

Much better Now.

I'm going, honey.

And next, And I turned that down.

Thunder medium.

We're gonna cover this.

I will remember what this About 14 15 minutes or so around that time.

Maybe a little bit longer if you feel it necessary and you want to also cover it.

I think what I'm gonna do is I'm gonna turn this over and let it pick up a little bit of that flavoring just for a little bit, and then transferred over to, um, serving platter and and a time to eat.

All right, so I'm ready to dig in my camera on the site.

I pulled out to the deaths Shiraz from the Self Africa box a couple of months ago, and I've been saving it.

And let's see, I owe you.

Know what?

Let me get my picture first.

Hang on.

That is absolutely delicious.

Lemon ginger chicken thighs.

Enjoy.

Just wanted to tell you just a tiny little bit about the wine selection.

And I have today.

This is from wine awesomest dot com.

You can see below in the description box a link where you can get your first month free.

This is from Stellenbosch, South Africa.

It says it's got the smell, has 1/5 full of spices and deep red Cherries over a thin wisp of wood.

Smoke does feel good, sumptuous and juicy, with some silk from the tannins and a bold fruit finish.

Let me try it.

Mmm.

That's good.

That's nice and smooth.

I think I'm gonna go.

Enjoy.