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Recipe by Miriam Greenzweig

Mediterranean Baby Chicken

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Meat

Easy

4 Servings

Allergens

No Allergens specified

40 Minutes

Diets
- Gluten Free - Low Carb - No Refined Sugar

Tired of the same old grilled and fried chicken, I came up with this recipe. Sweet and savory are flavors I crave in dishes and the hawaij is a spice favorite of mine (my mother buys it for me from Zion in Brooklyn. Thanks, Ma!).

Ingredients

Main ingredients

4 chicken capons (skin-on, deboned chicken thighs)
1/3 cup Gefen Extra-Virgin Olive Oil
1 tablespoon chicken consommé
1 teaspoon Heaven & Earth Lemon Juice

1/4 cup Gefen Honey
1 teaspoon hawaij
1 seeded jalapeño, sliced

Directions

Prepare the Chicken

1.

Preheat oven to 400 degrees Fahrenheit. Place chicken in a baking pan.

2.

In a small bowl, combine oil and chicken consommé. Add lemon juice, honey, hawaij spice, and jalapeno. Combine the ingredients. Pour half the mixture over chicken to coat. Bake uncovered for 25 minutes.

3.

Raise temperature to 425 degrees Fahrenheit. Pour remaining mixture over chicken and bake for an additional five to 10 minutes.

Recipe tags

chicken hawaij Mediterranean savory spiced spices sweet

Mediterranean Baby Chicken

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