This week I share a barbecue recipe, which until I tasted it I never really cared a lot for the dish.

This has a sweet touch to it with the honey, and my test subject said he could eat two sandwiches. Served with sweet potato fries or slaw, they make a delicious lunch. If served for dinner, a barbecue plate could be served with just the chicken and a couple of creative sides.

Honey is recommended to be obtained from an area within a 50-mile radius of your home to help with allergies. I keep a jar of it on my counter and put a tablespoon in tea when I make a pitcher.

Using the slow cooker saves time for busy moms who may want to put it on low to cook while they are at work or busy with errands.

Chicken rates high as a Georgia product, so you will be supporting Georgia's economy.

Both of my test subjects were men, and both approved. One asked for pork, but when he tasted the chicken he was surprised and approved. They both especially liked the sweet potato fries, which weren't really fried but roasted in the oven. Just peel the potatoes, cut in wedges as best you can, toss with a little olive oil and salt, and roast until tender.

Use your choice of bread if you go for sandwiches. The flatbread rounds are popular now so I used those, but heartier breads would give the sandwich a little more substance. The rounds only have 100 calories.

In this recipe, as in others I've focused on in this column, I've used spices, and the combination of chili powder, cumin and paprika is one of my favorites. It gives an excellent taste to most any Southwestern dish, and now has worked well in this barbecue dish. Don't be shy about experimenting with spices and herbs. They can really enhance the flavors in a dish and make the ordinary stand out. Enjoy!

 

Email Diane Stewart at kitchen@pemtelco.net.

 

SWEET TASTIN' 
BBQ CHICKEN

 

1 cup ketchup

¼ cup honey

2 tablespoons spicy brown mustard

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 large onion, chopped

2 pounds skinless, boneless chicken thighs

 

Blend ketchup, honey, mustard and seasons for sauce. Place onion in bottom of crockpot, layer chicken and pour sauce on top. Cook on high about 5 hours or low 8 to 10 hours, until chicken is tender and falls apart. When done, stir chicken in sauce; chicken should be tender enough to shred in pieces easily. Let cool for a short while and chicken will absorb sauce. Serve as a sandwich with sweet potato fries, or as a barbecue dinner with slaw or other side. Serves 8, about 300 calories.