I’ve been going through my folder of recipes recently and have come across a few old favourites – like these devilled drumsticks. I have my mum to thank for many of these recipes – she photocopied them for me when I first moved to Paris in 1995 – not that I had a kitchen big enough to cook in back then! They have accompanied me all the way to Toronto where I pull them out every now and then and make an “oldie but a goodie”. This recipe is not one I had made before and it’s written out in my mum’s handwriting – looking suspiciously like she copied it out of a magazine, so I have no way of giving any credit where it’s due. I loved the idea of a quick comfort stew-type dish with chicken, tomatoes and honey and I especially liked the addition of ginger and cinnamon – it lends a little Moroccan flavour to the dish which I complemented by adding some lemon zest and serving it atop fluffy couscous. It’s a wonderful bowl of flavour on a cold winter’s night.
Chicken with tomatoes and honey
Chicken with tomatoes and honey - comfort food with a twist, ready in under an hour!
- 6 tablespoons butter
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons cinnamon
- 1 tablespoon powdered ginger
- 2 x 800ml cans diced tomatoes, 1 can drained
- 1.5 kg chicken thighs, trimmed and chopped into bite-sized pieces
- 1/4 cup liquid honey
- 1 tablespoon lemon zest
- fresh chopped parsley, to serve
- Melt butter over medium-high heat until bubbling.
- Add the onion and sauté until translucent, about 4 minutes.
- Add the garlic and cook until soft, about 2 minutes.
- Add the cinnamon, ginger and tomatoes stir to combine. Cook for about 5 minutes until fragrant.
- Add the chicken pieces, stir well then cover and cook over medium heat until the chicken is cooked through, about 15 minutes.
- Remove chicken from the sauce, keep warm (in the oven, covered with tin foil).
- Turn up the heat on the sauce to reduce it until sizzling - the tomatoes will start to caramelize a little - stirring constantly so the sauce does not stick and burn.
- Stir in the honey and lemon zest return the chicken to the sauce and heat through.
- Serve over warm couscous and top with the parsley.
It’s so very quick and easy and guess what? It tastes even better the next day 🙂 This one is a keeper – I’ll definitely be adding it to our “make it on Sunday to enjoy through the week” roster 🙂
Did you see my latest article for Food Network Canada – all about cooking classes in Paris! Read right through to the end for a hint of what I have up my sleeve this summer!!!