Let me tell you that this chicken is amazing!!!!! It is warming, soothing and comforting. It is like a cold remedy but it doesn’t taste like someone melted a cough sweet over your chicken. It is just aromatic and delicious. AND!!!!! It is baked in the oven so you can get on with other things as the kitchen fills up with the amazing smell of roasted chicken!
Some days I say we are having chicken and the boys look at me and say “We know.”
Really? Seriously? What? Whoever taught my kids to speak and appreciate food needs a good talking to!!! 😉 But we do eat a lot of chicken! I love chicken, I wouldn’t say it was my favourite protein because well, as long as lobster and prawns exist (oh and scallops!!!) then I will forever be a shellfish favourite kind of girl. But seriously who feeds their kids lobster?!!?? Actually who cooks themselves lobster? I adore lobster but I still would rather save it for the chefs of this world to cook, so that I can eat it. Unless it is my lobster pasta – which most of the time I make with prawns, as lobster is expensive!!!!!
Aren’t you glad you stopped by today!!!! Where else would you get confusing sentences and an excessive use of of exclamation marks?????? (Oh and question marks!!!!) Shall I stop now??? (sorry couldn’t help myself 😉 ) Where was I? (just the one you will notice!!!! Oh pooey that was at least 4!!!!! I love exclamation marks! Don’t judge me!) So actually where was I?
CHICKEN! Right I am back on track now! We eat a lot of chicken. We eat a lot of chicken thighs. Stew moans about them, I love them: I shop and cook so he gets the smaller vote. (He goes to work to pay for them but we won’t mention that one 😉 ) Mr 8 loves chicken thighs as long as they are well seasoned and have plenty of flavour. Again who taught my kids about flavour and food? I mean who? Really? 😉
Mr 4 is still pretending he is a vegetarian that eats sausages and mince. Oh and salami, bacon, chicken goujons and chorizo. So basically meat that is hidden! Don’t worry I am a pro at making chicken goujons and sausage/burgers that hide 3 veg inside them. I am still telling myself it is a phase. Please don’t disillusion me!
I have lost track again haven’t I!! Not sure what is wrong with me….Think I’ll go make coffee and come back!
Okay I have drunk my coffee and as it seems I am incapable of keeping my plot together and write coherently about this chicken, I think I should just share the recipe and say see you tomorrow! But before I do, a quick note about this dish. Firstly it is beautiful, it has a subtle flavour that tantalises and teases you, rather than punching you in the face. I love to serve it with couscous but it would work with rice or some fluffy bread rolls (check out all my bread recipes here). There isn’t a gravy or sauce with this chicken. A squeeze of lemon wouldn’t be a bad idea though. Or ignore my recipe for buttered couscous and serve this with a big bowl of super spicy chilli heavy couscous and some yoghurt.
Whatever you serve with this, just don’t tell the kids you are having chicken again!!!!
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Baked Cardamon Honey Chicken with Buttered Couscous
- 6 chicken thighs
- 3 tbsp honey
- 2 tbsp dry cider
- 1 tsp ground cardamom
- 1/2 tsp white pepper
- 1 red onion
- 2 tsp olive oil
For the couscous
- 375 ml (1 1/2 cups) chicken stock
- 2 tbsp butter
- 1 1/2 cups couscous
- Fresh coriander (for serving)
- Place the chicken into a large zip lock bag.
- Add the honey, cider, cardamom and white pepper to the bag. Squeeze out the air and seal it shut, then squish and massage everything about until it is well mixed and the chicken is evenly coated.
- Place the bag on a plate and let it sit at room temperature for 30 minutes or place in the fridge and leave to marinate for 3-6 hours.
- When you are ready to cook the chicken pre-heat oven to 220ºC/fan forced 200ºC/Gs mark 6
- Cut the red onion into large wedges and scatter them over a lined baking sheet.
- Remove the chicken from the marinade and nestle it amongst the onions.
- Pour the marinade over the chicken, drizzle the oil over the top and season generously with salt.
- Bake the chicken for 40 minutes until golden. Set your timer for 30 minutes so you are ready to start the cous cous.
- Heat the chicken stock in a small saucepan until boiling.
- Add the butter to the stock and turn off the heat.
- Pour in the couscous and give it a quick stir before clamping on a lid.
- Allow the couscous to cook for 5 minutes.
- Remove the chicken from the oven and baste it with the pan juices.
- Fluff the cous cous with a fork to separate the grains.
- Sprinkle the chicken with coriander and serve.