#(prep 15min)

Kourambiedes

Ingredients

1 cup unsalted butter

4 tablespoons confectioners' sugar

1 teaspoon vanilla extract

2 cups sifted all-purpose flour

36  whole cloves

More confectioners' sugar for coating

Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream the butter and confectioners' sugar together. Stir in the vanilla, then the flour.

Roll dough into balls or tiny logs and insert a clove into each one. Place on an unprepared cookie sheet and bake for 15 to 18 minutes. Roll the cookies in powdered sugar while they are still hot. Remove cloves before serving or warn guests to remove them.

Ingredients

6 large chicken thighs

RUB:

1 teaspoon paprika (mild or smoked)

1/2 teaspoon brown sugar

1/2 teaspoon each garlic powder and onion powder

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon pepper

HONEY GARLIC BUTTER SAUCE:

1/2 cup (6-oz | 170 g) honey

Butter

6 cloves garlic, finely chppped or minced

2 tablespoons low sodium soy sauce

2 tablespoons rice wine vinegar

Good pinch of salt

1/2 teaspoon pepper

ADDITIONAL:

1/4 cup water, or chicken broth

2 teaspoons cornstarch

Instructions

Season chicken

Melt butter, add garlic and sauté for 1 minute until fragrant. Stir in sauce ingredients; bring to a rapid simmer for 1 minute. Remove from heat.

Pour sauce over chicken in slow cooker, flipping thighs in the sauce to evenly coat. Cover with lid and cook on HIGH heat setting for 2-3 hours, or LOW heat setting for 5-6 hours.

Pour juices from the slow cooker into a pot. Bring to a simmer over medium-high heat.

Whisk  1/4 cup water (or broth) with 2 teaspoons of cornstarch. Whisk into sauce and let simmer until thickend. (Please note: sauce will thicken as it cools).

Parmesan Chicken Nuggets

Ingredients

1 lb boneless chicken breast cut into small cubes

2  cups panko bread crumbs

1  Parmesan cheese

2 large eggs mixed

Sauce for dipping

Instructions

Preheat oven to 400°F. Add panko and cheese to a large bowl and then mix together until thoroughly combined.

Dip chicken pieces in egg and then roll in bread crumb mixture until fully coated. Dip again in egg and roll again in bread crumbs and place on a baking sheet lined with parchment paper. Repeat with remaining chicken

Bake for about 20 minutes until coating is a dark golden brown and crunchy. Flip nuggets and bake another 5-10 minutes until other side turns dark golden brown, as well. Serve with sauce.