Honey Recipes

This year's honey is darker and richer lending its rich flavor to cooking and baking. I thought it would be fun to share some of my favorite honey-using recipes here.

Today is Morrocan Chicken which freezes really well. It was inspired by a Martha Stewart recipe, but as so many of you know, I can never leave a reciped untouched. Now that I've changed just about everthing except the chicken and zucchini, can I call it my own?

Regardless, this makes a great supper over couscous or rice.

Moroccan Chicken
Serves 4

4 Tablespoons oil
8 cloves garlic, minced
3 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoons black pepper
8 medium tomatoes, seeded and chopped (or 1 15 oz can of diced)
6 Tablespoons honey
¾ cup chopped fresh cilantro
1 – 1 ¼ lbs boneless chicken breast, whole if they are small or cut in chunks
1 lb zucchini, sliced (2 medium or about 3 ½ cups)

In a large skillet, heat oil and add garlic over medium heat. Cook for about a minute. Add tomatoes, ginger, coriander, salt, and pepper. Stir and cook for about 6-8 minutes or until about half the liquid is evaporated. Add the honey and stir. Add cilantro, chicken, and zucchini. Cook 10 minutes, turning the chicken at least once.

Place in a freezer bag and label if desired.

If frozen, defrost over night in the fridge. Heat in a microwave or saucepan until heated through. Garnish with fresh cilantro if you have it on hand.