Best Chicken In Honeyed Tomatoes Recipes

HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A

Honey-Balsamic Baked Chicken Breasts with Tomatoes, Mushrooms a image

This is a flavorful recipe, makes a pretty presentation, and with a side-dish of rice, makes an entire meal. Quick to throw together, too.

Provided by FlemishMinx

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breasts
1 medium red bell pepper, cored,seeded and cut into strips
1 medium yellow bell pepper, prepared as above
1/2 lb fresh mushroom, cleaned and cut into quarters
1 (14 ounce) can diced tomatoes, drained (preferably imported Italian)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary
1 teaspoon salt
fresh ground black pepper
additional salt
1 1/2 tablespoons honey

Steps:

Heat the oven to 425 degrees.
In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
Dredge the chicken breasts in the mixture, getting them coated with the liquid.
Nestle the breasts in the vegetable mixture, but do not completely bury them.
Salt and pepper them, then drizzle them with the honey.
Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.

Nutrition Facts : Calories 421.3, Fat 24.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 685, Carbohydrate 18.1, Fiber 2.8, Sugar 12.7, Protein 33.6

STICKY HONEY, TOMATO AND MUSTARD CHICKEN

Sticky Honey, Tomato and Mustard Chicken image

Expect a finger lickin' good time with this tangy-sweet family favourite. Sticky honey, tomato and mustard chicken is quick to make and suitable for those on a budget. Kids will be happily licking their chops after this tasty treat. Serve with potato wedges and salad.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons clear honey
2 tablespoons Worcestershire sauce or 2 tablespoons soy sauce
8 tablespoons tomato ketchup
1 tablespoon coarse grain mustard
2 1/4 lbs skinless chicken thighs or 2 1/4 lbs chicken drumsticks
4 tomatoes, quartered
salt and pepper

Steps:

Preheat the oven to 425°F In a large roasting tin, mix together the honey, Worcestershire or soy sauce, ketchup and mustard. Season to taste.
Add the chicken and toss well until it's evenly coated, then bake for 15 minutes.
Turn the chicken pieces over and bake for another 15 minutes. Spoon off any surface fat from the sauce.
Turn the chicken over again, add the tomatoes and coat in the sauce. Bake for a further 5 minutes, until the chicken is cooked, the tomatoes are tender and the sauce is sticky.
Serve with potato wedges and salad.

CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS

Chicken Tajine With Honeyed Tomatoes and Chickpeas image

This is my favourite chicken tajine recipe adapted from Bonnie Stern's Friday Night Dinners. Although it takes time to prepare, it has always been a crowd pleaser at dinner parties.

Provided by Schmaltz Herring

Categories Chicken

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 23

Ingredients

1/8 teaspoon saffron thread
2 tablespoons boiling water
1 teaspoon sea salt
1 tablespoon paprika (smoked Spanish style)
1 tablespoon ground cumin
3 chicken breasts, cut in half
10 chicken legs
1/4 cup olive oil
2 onions, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 (12 ounce) can plum tomatoes, lightly mashed with a potato masher
2 cups chicken stock (gluten free if necessary)
1 (8 ounce) can chickpeas
2 tablespoons honey
1 tablespoon lemon juice
pepper (to taste)
1 tablespoon sesame seeds
1 bunch cilantro, leaves picked and chopped
1 lemon, thinly sliced

Steps:

Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.

Nutrition Facts : Calories 523.9, Fat 31.4, SaturatedFat 7.9, Cholesterol 167.9, Sodium 535.1, Carbohydrate 16.9, Fiber 2.9, Sugar 6.2, Protein 43

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