Lavender Honey Glazed Chicken With Lentils And Black Olive Puree Recipes

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

LAVENDER- HONEY CHICKEN BREAST

Steps:

• Wash the chicken breasts well, remove the skin and pat dry.
• combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
• Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish.
• Bake 1 hour 350 degrees.
• The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.

CURRIED CHICKEN WITH LENTILS

Steps:

• Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
• Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
• Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
• Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
• Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
• Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.

HONEY-GLAZED CHICKEN

Steps:

• Heat oven to 350. In a shallow dish combine the flower and seasonings, plus salt and pepper to taste. Cut chicken into 1-inch pieces. Dip each piece of chicken in flour mixture and coat evenly.
• Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
• Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
• After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
• Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

MOROCCAN-STYLE CHICKEN WITH LENTILS

Steps:

• Heat oven to 350°F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper and paprika together, then rub all over the chicken thighs on both sides.
• Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides.
• You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
• Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Season to taste.
• Can be cooled and frozen at this stage for up to 1 month.
• Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

LAVENDER AND HONEY ROASTED CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl and stir thoroughly.
• Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
• Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
• [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

RFISSA (MOROCCAN CHICKEN WITH LENTILS)

Steps:

• Wash the chicken & marinate it in a mixture of grated onion, olive oil, ginger, ras el hanout, salt, & pepper for at least 2 hours in the refrigerator.
• Note: The m'semmen takes the longest to make & it should be started before cooking the chicken. I find it helpful to make 2 smaller batches instead of 1 large one. One to make before cooking the chicken & the other to make while the chicken is cooking.
• M'semmen: In a large bowl mix 2 1/2 cups of flour with 1 tsp salt & 1 tsp sugar. Add enough lukewarm water to the mixture to form a stiff dough. (Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands, add a little more flour. The right consistency should allow the dough to pull easily off your fingers).
• Knead the mixture for 5 minutes until it forms a smooth dough. Pull the dough apart into golf ball size balls, around 12-15. Pour 1 tablespoon of oil onto a large pizza pan. Lightly roll each ball in the oil then place back into the bowl (this helps insure the balls do not dry out).
• Note: The next steps is where you really should have 2 people. One to form the m'semmen & one to cook it.
• Person 1: Make sure your hands & the pizza pan are well oiled (you will have to keep adding more oil for each ball). Take one ball & gently spread it out with your oiled fingertips stretching the dough in all directions until it is very thin. (It should be thin like paper but you don't want it to pull apart).
• Person 2: Drizzle a small amount of oil in a large frying pan with your finger tips. Heat the pan over medium heat until it gets hot. Lay one sheet of m'semmen in the pan & cook on each side until it has golden spots.
• Repeat the previous 2 steps until each ball has been cooked. Place the m'semmen on a plate to be used later.
• In a 8 or 10 quart pressure cooker place 4 cups of water, onion strips, parsley, spices (except the fenugreek), oil, & chicken. Simmer, uncovered, on medium heat for 10 minutes. After that time turn the chicken over & simmer, uncovered, for 10 minutes more. (You may use a regular pot if you don't have a pressure cooker. The cook times here are the same).
• While the chicken is simmering start your second batch of m'semmen, repeating all the steps for it. You should end up with around 25 sheets of m'semmen in all.
• After the chicken is done simmering add the lentils, smen, fenugreek & another cup of water to the bottom of the pressure cooker. Make sure the chicken is breast side down. Seal with the lid & cook for 10-15 minutes more, after it begins to hiss. It is ready when the chicken & lentils are tender. (If using a regular pot the cook time is longer, around 30-40 minutes).
• Take all the m'semmen sheets & shred them into 1 inch pieces. Place them in the top of a couscoussier or steamer. Steam them until they are limp & warm.
• Scatter a thin layer of shredded m'semmen in the bottom of a large deep platter. Place the chicken in the middle of the platter. Litter the rest of the m'semmen around the chicken. Pour a generous amount of lentils & sauce over the chicken & m'semmen. Put any extra sauce into a bowl with a ladle to be used to dish up additional sauce while eating.

LAVENDER LEMON CHICKEN

Steps:

• In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
• Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
• Preheat oven to 400°F.
• Rinse chicken and pat dry.
• Slice herb butter and reserve 2 tablespoons for sauce.
• Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
• Truss chicken. Place the chicken in a flameproof roasting pan.
• Slice the onion into large pieces and scatter around the chicken.
• Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
• It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
• Lift chicken and tilt, emptying any juices from cavity into roasting pan.
• Remove the chicken to a platter, cover loosely with foil.
• Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
• Strain the mixture into cup with pan juices.
• Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
• When butter has completely melted add flour and whisk until smooth.
• Serve sauce with chicken.

HOMEMADE LAVENDER HONEY

Steps:

• Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
• Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
• Store in the refrigerator for up to 6 months. Serve at room temperature.