Chicken with Honey
Poulet au Miel
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INGREDIENTS 1 tablespoon olive oil
3 tablespoons butter
1 chicken, about 4 pounds
Salt and pepper
2 onions, finely chopped
Juice from 1/2 lemon
Pinch cayenne pepper
3 tablespoons acacia honey
14-ounces couscous semolina
3 tablespoons raisins
1 teaspoon cinnamon
3-ounces sliced almondsHeat up the olive oil in a pot large enough to hold the chicken. Add 2 tablespoons 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 tablespoons of water. Salt and pepper the chicken and add the cayenne pepper. Brush the bird with the honey.
Cover tightly and cook for 1 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 cups water into the pan, cover and cook 5 minutes on low heat. When all the water has 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.
Makes 4 to 5 servings