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Chicken with honey, tomatoes and almonds
Chicken with honey, tomatoes and almonds
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Gather friends to enjoy a flavorful chicken feast together.
Ingredients:
  • 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)
  • 3.75 gm sweet paprika
  • 2.50 gm 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
  • 250.00 ml fresh coriander leaves
Instructions:
  • Preheat your oven to 180°C. Spread almonds on a baking tray and toast in the oven for about 6 minutes until fragrant and golden.
  • In a stockpot, heat half of the oil over medium heat. Sauté the onion until golden, about 5 minutes. Add cardamom pods, paprika, ginger, and saffron, cook until aromatic, about 3 minutes. Mix in the tomato and honey.
  • In a large bowl, combine the chicken and flour, tossing to coat evenly. Shake off any extra flour, then season generously with sea salt and pepper.
  • In a large heavy-based frying pan over medium heat, heat the remaining oil. Cook half of the chicken for 3-4 minutes on each side until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with the remaining chicken, ensuring to reheat the pan between batches. Finally, add all the cooked chicken to the tomato mixture.
  • Simmer the chicken mixture on low heat until tender, about 50 minutes. Transfer the cooked chicken to a bowl and cover it.
  • Turn up the heat to medium and bring the mixture to a gentle simmer. Keep stirring regularly as it cooks for about 25 minutes until the sauce thickens. Add the chicken, cover, and let it heat through for approximately 6 minutes.
  • Transfer the flavorful chicken mixture to a beautiful serving platter and sprinkle with delicious almonds and fresh coriander before serving.

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