Season the chicken thighs with salt and pepper on both sides.
Fry the Chicken:
Melt the butter in a pan over medium heat.
Fry the chicken thighs until golden brown on both sides. Remove the chicken from the pan and set aside.
Prepare the Vegetables:
Cut the potatoes into pieces.
Slice the carrots into thicker rounds.
Dice the onion and chop the garlic.
Finely chop the parsley.
Cook the Vegetables:
In the same pan used for the chicken, fry the onion until it becomes translucent.
Add the potatoes and carrots, frying for a few minutes until they start to soften.
Add the garlic and parsley, and cook for another minute.
Prepare the Sauce:
In a separate pan, combine the honey, sweet chili sauce, soy sauce, and mustard.
Stir over low heat until the ingredients are well combined and dissolved.
Assemble the Dish:
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