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Honey-Almond Roast Chicken

Posted Sep 20 2012 5:40pm
Remember when I had my first bite of chicken in four years? I've had a few bites since then and really enjoy it when I do. At Saturday's market, I bought a whole chicken from The Farm Institute and butchered it up myself (by way of a helpful You Tube video to avoid screw up). I really think everyone should buy and break down a whole chicken before eating it. Not only do you get to let out any pent up aggression by snapping hip joints and cracking wings but you also remember that you are eating a chicken!

Along with the chicken we brought home Saturday we have another addition to the family...meet "Daddy" the caterpillar. Yes, Dylan named him. He lives in a big ball jar with cheesecloth lid and gets a new leaf everyday. We just added a stick to his jar hoping he may hang and start on a cocoon.


Honey-Almond Roast Chicken

1 4-5 pound chicken, broken down into four pieces (breast/wing, thigh/leg)
2 onions, roughly chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
juice 1 lemon
4 tablespoons water
2 teaspoons salt
1 cup almonds, roughly chopped (I used a mix of slivered and whole because that's what we had around)
3/4 cup honey



Ps. My mom visited and cut some awfully beautiful flowers from her garden.

1. Mix the onions, olive oil, ginger, cinnamon, lemon juice, water, and salt with chicken pieces in a large bowl. Cover and let marinate in the fridge for at least an hour or best overnight.

2. Preheat oven to 375. Transfer chicken, marinade, and onions to a roasting tray and arrange chicken pieces skin side up. Roast for about 35 minutes.

3. While the chicken is roasting, mix honey and almonds together to form a paste. Add a splash of water to thin it out. After the 35 minutes, remove tray from oven, spoon a generous amount of nut paste on each piece and spread it out. Return tray to oven for 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.
























4. Transfer chicken to a serving dish and pour over remaining sauce/drippings. Cheers to your happy chicken!



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