I love the combination of cinnamon, hazelnuts and saffron.
I got this recipe from the amazing recipe book, Ottolenghi (the Cookbook). I can highly recommend it for anybody who wants to eat healthily but loves food bursting with flavour.
This is one of those recipes that are on my list whenever we have guests over for dinner. The flavour surprise them and it is much loved by adults and children alike.
Besides the flavour that is out of this world, something I really love about this recipe is that you can prepare it the night before. When you do that, you not only save time the next day, but also increase the flavour dramatically during the marinating time.
There is something magical about lemons, cinnamon and rose water. It is one of those things that is worth experimenting with other recipes as well.
In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinate for at least an hour, or overnight in the fridge.
Honey & Hazelnut Chicken
Preheat the oven to 190 C.
Spread the hazelnuts out on a baking tray and bake for 10 minutes. Chop roughly and set aside.
Transfer the chicken and marinade to a roasting tray large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the tray in the oven for about 35 minutes.
While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover.
Return to the oven for 5 – 10 minutes, until the chicken is cooked through and the nuts are golden brown. Transfer the chicken to a serving dis and garnish with the chopped spring onions.
Roasted Honey & Hazelnut Chicken
Amount Per Serving
Calories 375Calories from Fat 234
% Daily Value*
Total Fat 26g40%
Saturated Fat 4g20%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Total Carbohydrates 18g6%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
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