Chicken With Honey, Tomatoes And Almonds Recipe

Posted on
Invite some friends around to share this aromatic chicken meal Chicken with honey, tomatoes and almonds recipe

0:15 Prep | 1:45 Cook | 8 Servings | Capable cooks

Australian Good Taste

Invite some friends around to share this aromatic chicken meal.


85g (1/2 cup) blanched almonds
125ml (1/2 cup) extra virgin olive oil
2 brown onions, finely chopped
8 cardamom pods, bruised (see note)
1 1/2 teaspoons sweet paprika
1 teaspoon ground ginger
Large pinch of saffron threads
3 x 400g cans crushed tomatoes
80ml (1/3 cup) honey
2 (about 1.2kg each) whole fresh chickens, quartered
40g (1/4 cup) plain flour
1 cup fresh coriander leaves


Preheat panggangan to 180°C. Place the almonds on a baking tray. Bake in panggangan for 6 minutes or until toasted.

Heat half the oil in a stockpot over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until golden. Add the cardamom pods, paprika, ginger and saffron. Cook, stirring, for 3 minutes or until aromatic. Stir in the tomato and honey.

Place the chicken and flour in a large bowl, and toss to coat. Shake off any excess. Season with sea salt and pepper.

Heat the remaining oil in a large heavy-based frying pan over medium heat. Add half the chicken and cook for 3-4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining chicken, reheating the pan between batches. Add the chicken to the tomato mixture.

Bring the chicken mixture to a simmer over low heat. Cover and cook for 50 minutes or until the chicken is tender. Transfer the chicken to a bowl and cover.

Increase heat to medium. Bring to a simmer. Cook, stirring often, for 25 minutes or until the sauce thickens. Add the chicken. Cover and cook for 6 minutes or until chicken is heated through.

Transfer the chicken mixture to a serving platter. Top with the almonds and coriander to serve.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *