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Chicken with Honey
Poulet au Miel

Serves: 4 : 4 to 5

Heat up the olive oil in a pot large enough to hold the chicken. Add 2 Tbsp butter. Salt and pepper the inside of the chicken and brown all sides of the bird in the oil and butter. Remove the chicken and set aside. Add chopped onions to the pot and sauté until they reach a light coloration. Put the chicken back into the pot. Add the lemon juice and 3 Tbsp of water. Salt and pepper the chicken and add the Cayenne pepper. Brush the bird with the honey. Cover tightly and cook 1 hour to 1 hour 15 minutes. Ten minutes before the chicken is done, melt the remaining tablespoon of butter in a frying pan, pour the couscous into it and mix for 2 minutes with a wooden spoon. Rinse the raisins and add to the couscous. Add the cinnamon, salt and pepper to taste. Pour 1 3/4 cup water into the pan, cover and cook 5 minutes on low heat. When all water has been absorbed, add the almonds. Cover, turn off the heat and let the couscous swell for a few minutes. Carve the chicken. Mix the couscous, transfer to a serving platter, and dress the chicken on top. Serve hot with chicken sauce on the side.

Recipe Contributed By

Recipe Category: Chicken

1 Tbsp olive oil Available Online
1 tsp cinnamon
3 Tbsp raisins Available Online
14 oz couscous semolina Available Online
3 Tbsp acacia honey Available Online
Pinch Cayenne pepper
Juice from 1/2 lemon
2 onions, finely chopped
Salt & pepper
1 chicken (about 4 lbs)
3 Tbsp butter
3 oz sliced almonds

Items Available For This Recipe