Chicken In Honeyed Tomatoes Recipes

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ONE-PAN HONEY LEMON CHICKEN & VEGGIES RECIPE BY TASTY



One-pan Honey Lemon Chicken & Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, olive oil, salt, pepper, green beans, carrots, cherry tomatoes, lemon juice, olive oil, honey, garlic

Provided by Melissa Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

1 lb boneless, skinless chicken thighs
olive oil, to drizzle
salt, to taste
pepper, to taste
8 oz green beans, trimmed
2 carrots, sliced
8 oz cherry tomatoes
⅓ cup lemon juice
2 tablespoons olive oil
3 tablespoons honey
1 clove garlic, minced

Steps:

  • In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
  • Preheat oven to 400˚F (200˚C).
  • In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
  • Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
  • Pour the sauce on top of the chicken and veggies.
  • Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
  • Serve immediately and enjoy!

Nutrition Facts : Calories 815 calories, Carbohydrate 53 grams, Fat 45 grams, Fiber 7 grams, Protein 57 grams, Sugar 42 grams

HONEY CHICKEN



Honey Chicken image

In this classic recipe, a flavorful marinade of sherry, cinnamon, honey and lime elevates the standard weeknight roast chicken. It's not a bad idea to make two chickens worth; you can freeze one in the marinade and defrost the pieces as you need it.

Provided by Marian Burros

Categories     dinner, easy, times classics, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1/2 cup dry sherry
2 1/2 teaspoons cinnamon
1/3 cup honey
2 tablespoons lime juice
1 small clove garlic, crushed
Salt and freshly ground black pepper to taste
3 to 3 1/2 pound chicken, cut in serving pieces

Steps:

  • Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
  • Pour mixture over chicken pieces, turning pieces to coat well.
  • Refrigerate chicken up to two days or freeze for longer in portions suitable for family's use.
  • If frozen, defrost; remove from marinade and bake at 350 degrees for 40 to 50 minutes, depending on size of chicken pieces. Baste frequently with marinade and pan juices.

Nutrition Facts : @context http, Calories 908, UnsaturatedFat 35 grams, Carbohydrate 28 grams, Fat 56 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 16 grams, Sodium 979 milligrams, Sugar 24 grams, TransFat 0 grams

CHICKEN IN HONEYED TOMATOES



Chicken in Honeyed Tomatoes image

13

Categories     Chicken     Main Dish     Tomatoes     Meats     Poultry     Chicken breast

Time 25m

Yield 6

Number Of Ingredients 24

chicken breast halves, boneless, skinless
salt and black pepper
olive oil
onions
garlic cloves
tomatoes
white wine
honey
thyme
tarragon leaves
black olives
parsley leaves
chicken breast halves, boneless, skinless
salt and black pepper
olive oil
onions
garlic cloves
tomatoes
white wine
honey
thyme
tarragon leaves
black olives
parsley leaves

Steps:

  • Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme and tarragon. Simmer sauce for about 15 minutes, or until thick. Return chicken to sauce, cover and cook another 3 minutes. Season with salt and pepper. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

Nutrition Facts :

CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS



Chicken Tajine With Honeyed Tomatoes and Chickpeas image

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

1/8 teaspoon saffron thread
2 tablespoons boiling water
1 teaspoon sea salt
1 tablespoon paprika (smoked Spanish style)
1 tablespoon ground cumin
3 chicken breasts, cut in half
10 chicken legs
1/4 cup olive oil
2 onions, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 (12 ounce) can plum tomatoes, lightly mashed with a potato masher
2 cups chicken stock (gluten free if necessary)
1 (8 ounce) can chickpeas
2 tablespoons honey
1 tablespoon lemon juice
pepper (to taste)
1 tablespoon sesame seeds
1 bunch cilantro, leaves picked and chopped
1 lemon, thinly sliced

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

HONEYED CHICKEN



Honeyed Chicken image

My mother first tried this fast and easy recipe more than 20 years ago, and we've been enjoying it ever since.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons butter, melted
2 tablespoons honey, warmed
1 tablespoon Dijon mustard
1/2 to 3/4 teaspoon curry powder
1 to 1-1/4 pounds meaty bone-in chicken pieces

Steps:

  • In a bowl, combine the butter, honey, mustard and curry; set aside. Place chicken skin side down in a greased 8-in. square baking dish; brush with sauce. Turn chicken skin side up; brush with sauce., Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, basting often.

Nutrition Facts :

CHICKEN IN HONEYED TOMATOES



Chicken in Honeyed Tomatoes image

I got this recipe from our local newspaper several years ago. It was in the food section about Jewish recipes. My family loves this dish. We serve it over rice.

Provided by Chef PotPie

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
2 garlic cloves, chopped (we use WAY more. It's a matter of taste.)
1 large onion, chopped
1 (28 ounce) can diced tomatoes, drained
1/2 cup drinkable and dry white wine (or what you like)
1/3 cup honey
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 cup black olives, halved
3 tablespoons chopped parsley

Steps:

  • In non-stick skillet with cooking spray, brown the chicken, set aside and keep warm.
  • In same skillet, cook onion and garlic until soft.
  • Stir in tomatoes, wine, honey, thyme and tarragon.
  • Simmer for 10 minutes.
  • Return chicken to the sauce, add olives and parsley and heat through until chicken is done, 10 minutes or so.

Nutrition Facts : Calories 338.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 75.5, Sodium 399.9, Carbohydrate 38.2, Fiber 4.4, Sugar 30.3, Protein 27.8

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