Lavender Honey Glazed Chicken With Lentils And Black Olive Puree Recipes

EASY HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

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.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

BLACK FRUITS IN LAVENDER HONEY GLAZE

Steps:

• 1. In a small bowl, whisk together lavender honey glaze ingredients until well combined.
• 2. In a large bowl, combine fruits for salad.
• 3. Pour lavender honey glaze over fruits and toss gently to coat.
• 4. Garnish with fresh lavender blossom sprigs.
• Lavender, which is used in many Provencal French dishes, adds a fragrant note to this fruit salad. Sage or thyme also works well.
• Nutritional Stats: Calories 127; Protein 1.2g; Fat 0.6g; Calories from Fat 4%; Carbohydrate 32g; Cholesterol 0mg; Fiber 3.3g; Sodium 2mg.

HONEY AND LAVENDER GLAZED FRUIT

Steps:

• Combine butter, honey and lavender in a small saucepan and heat, whisking occasionally, until butter is melted and mixture is just coming to a simmer. Remove from heat and let sit in pan for 30 minutes. Remove lavender and discard. Pour syrup through a fine strainer and into a bowl or measuring cup to remove any stray lavender leaves.
• Preheat gas grill to medium and lightly oil grate. Place all fruits on a rimmed baking sheet and brush with honey glaze. Grill until fruit is heated through, slightly tender and caramelized - about four minutes total for bananas, six for pineapple and peaches. As the fruits cook, brush them once or twice with additional glaze and turn once. Serve immediately with a scoop of vanilla ice cream if desired.

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.].

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

LAVENDER HONEY-GLAZED CHICKEN WITH LENTILS AND BLACK OLIVE PUREE

Steps:

• Preheat oven to 350°F Heat honey in a saucepot over low heat until warm. Add the lavender and steep for 30 minutes. Strain through a chinois or fine mesh sieve. Season the chicken with salt and pepper, and bake in the oven until nearly done, about 10 minutes. Brush with the glaze and finish cooking, about 5 minutes more.
• Meanwhile, bring water to boil in a saucepot. Add the lentils and cook over low heat for about 20 minutes, or until the water has absorbed and the lentils are tender, then drain.
• Heat the oil in a skillet. Add the carrot, onion, and celery, and sauté. Add to the lentils.
• In a skillet render the bacon until crispy. Add the garlic, shallot, bay leaves, and olives. Cover with water, and cook for 25 minutes over low heat. Puree in a blender, and strain through a chinois or a fine mesh sieve. Serve with the chicken and lentils.