Pan-Roasted Chicken With Spiced Honey

"This wonderful African dish was adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). WINE: 1996 Ravenswood Vintners Blend Zinfandel. This lightly spicy American wine will be a nice addition to the rich and slightly spicy chicken."
 
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photo by WiGal photo by WiGal
photo by WiGal
photo by Sharon123 photo by Sharon123
Ready In:
33mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a medium bowl, combine the olive oil, honey, cumin, cardamom, paprika and chile powder. Season the chicken breasts with salt and pepper and add them to the bowl, turning to coat with the marinade. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat the oven to 425°. Spread the pistachios in a pie plate and toast for about 4 minutes, or until fragrant. Let cool slightly, then coarsely chop the nuts. Leave the oven on.
  • Heat a large ovenproof skillet over moderate heat. Remove the chicken from the marinade and add the pieces to the skillet, skin side up. Cook, turning once, until browned, about 2 minutes per side. Spoon off any excess fat and transfer the skillet to the oven. Roast the chicken for about 18 minutes, or until cooked through. Transfer the chicken to plates, garnish with the pistachios, sun-dried tomatoes and cilantro and serve.

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Reviews

  1. So very good. sweet and spicy and juicy. I did nearly burn the chicken...I should have checked it after about 12 minutes or so because I used half of a cut up chicken instead of breasts. But the taste was wonderful! Made for the African Spice Challenge and subbed a homemade blend for the chili powder. Also substituted peanut oil for the olive oil. Thanks for sharing!
     
  2. Loved this! Tasty, tender, super moist, healthy, and attractive. Fine dining at its best. Thanks for sharing a superb recipe NcMystery. Made for ZWT4 the Flying Dutchess'.
     
  3. I made this for my DH and his friend. Friend loved it, my husband kinda liked it. He's real picky and isn't too keen on spicy things, so I'll go with Friend! Thank you Cheryl!
     
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Tweaks

  1. So very good. sweet and spicy and juicy. I did nearly burn the chicken...I should have checked it after about 12 minutes or so because I used half of a cut up chicken instead of breasts. But the taste was wonderful! Made for the African Spice Challenge and subbed a homemade blend for the chili powder. Also substituted peanut oil for the olive oil. Thanks for sharing!
     

RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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