CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS
This is my favourite chicken tajine recipe adapted from Bonnie Stern's Friday Night Dinners. Although it takes time to prepare, it has always been a crowd pleaser at dinner parties.
Provided by Schmaltz Herring
Categories Chicken
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
- In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
- Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
- Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
- Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
- Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
- If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
- Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.
Nutrition Facts : Calories 523.9, Fat 31.4, SaturatedFat 7.9, Cholesterol 167.9, Sodium 535.1, Carbohydrate 16.9, Fiber 2.9, Sugar 6.2, Protein 43
HONEY GLAZED CHICKEN
An easy and delicious twist to classic roast chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Put 2 chicken breasts, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and potatoes roasted with herbs and garlic.
MOROCCAN CHICKEN WITH TOMATOES AND HONEY
Make and share this Moroccan Chicken With Tomatoes and Honey recipe from Food.com.
Provided by chef zermane dit ze
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
- Cover, and cook over low heat, stirring from time to time, for 1 hour.
- Set oven at 400 deg F/200 deg Celsius.
- Remove chicken from pot, and roast in oven to brown slightly.
- Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
- Then add the honey and stir in well.
- Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
- Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
- Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.
Nutrition Facts : Calories 598.9, Fat 42.5, SaturatedFat 8.8, Cholesterol 106.9, Sodium 162.7, Carbohydrate 26.2, Fiber 5.9, Sugar 17.5, Protein 31.2
CHICKEN IN HONEYED TOMATOES
Steps:
- 1. Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper.
- 2. Sprinkle both sides with salt and pepper.
- 3. Heat oil in large skillet over medium heat.
- 4. Working in batches, cook breasts about 3 minutes per side, until browned.
- 5. Remove and keep warm.
- 6. In same skillet, cook onion and garlic until soft, about 3 minutes.
- 7. Stir in tomatoes, wine, honey, thyme and tarragon.
- 8. Simmer sauce for about 15 minutes, or until thick.
- 9. Return chicken to sauce,
- 10. Cover and cook another 3 minutes.
- 11. Season with salt and pepper.
- 12. To serve, divide chicken and sauce evenly between serving plates.
- 13. Sprinkle with parsley.
HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A
This is a flavorful recipe, makes a pretty presentation, and with a side-dish of rice, makes an entire meal. Quick to throw together, too.
Provided by FlemishMinx
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees.
- In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
- Dredge the chicken breasts in the mixture, getting them coated with the liquid.
- Nestle the breasts in the vegetable mixture, but do not completely bury them.
- Salt and pepper them, then drizzle them with the honey.
- Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.
Nutrition Facts : Calories 421.3, Fat 24.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 685, Carbohydrate 18.1, Fiber 2.8, Sugar 12.7, Protein 33.6
STICKY HONEY, TOMATO AND MUSTARD CHICKEN
Expect a finger lickin' good time with this tangy-sweet family favourite. Sticky honey, tomato and mustard chicken is quick to make and suitable for those on a budget. Kids will be happily licking their chops after this tasty treat. Serve with potato wedges and salad.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F In a large roasting tin, mix together the honey, Worcestershire or soy sauce, ketchup and mustard. Season to taste.
- Add the chicken and toss well until it's evenly coated, then bake for 15 minutes.
- Turn the chicken pieces over and bake for another 15 minutes. Spoon off any surface fat from the sauce.
- Turn the chicken over again, add the tomatoes and coat in the sauce. Bake for a further 5 minutes, until the chicken is cooked, the tomatoes are tender and the sauce is sticky.
- Serve with potato wedges and salad.
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- Preheat the oven to 425°. In a 9-by-13-inch enameled cast-iron or glass baking dish, toss the garlic with 1 tablespoon of the oil. Bake in the oven for 5 minutes, or until sizzling but not browned.
- Place the chicken on a sheet of wax paper, skin side down. Season with salt and pepper and spread with half of the honey. Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and spread with the remaining honey.
- Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chiles. Drizzle the remaining 1 tablespoon olive oil on top and season with salt and pepper. Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through. Transfer the chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken. Garnish each serving with a rosemary sprig.
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