Thursday, March 07, 2013

Winner Winner Chicken Dinner

There are days when you suddenly realise that life needs a change. Like a big one. One that doesn't involve carbs. GULP! (Thankfully it doesn't happen that often!)

The truth is with a beach vacation coming up real soon, I thought it might be wise to buck up on our diet and go a little easy on the carbohydrates and the sweets.

Which led me to a pretty experimental mood because I have fallen madly deeply in love with this gorgeous hardback called La Tartine Gourmande. If you haven't read it, you must! The pictures are beyond beautiful and I love her little anecdotes of how these dishes came by and her little adventures around the world. Plus, gluten free has never looked that great. (PS: Paleo people, I think you need to check this out. You might want to market yourself this way, instead.)

So it just so happened that I had the ingredients at home. And that was how the Lemon and Honey Flavoured Chicken with Tomatoes and Haricots verts was served.

I really enjoyed the cooking process. It was simple and very fuss free. My only gripe is that I didn't marinate it long enough. It really needs at least 2 hours of infusion so that the flavours permeate the meat.  Which was what I did the second time round when I cooked it.

The verdict?

It was definitely mouth watering good. So good, that my husband and mum both slurped up the last bits of sauce. Definitely worth a try.

Ingredients (Serves 4)
Juice of 1 lemon
2 tbspoons honey
1 tbspoon chopped fresh oregano OR thyme
3 garlic cloves, minced
1/4 cup olive oil
Sea salt and pepper
4 chicken legs, each cut half or 8 drumsticks (I used a whole chicken, chopped)
4 tomatoes (I used a bunch of cherry tomatoes)
1/2 cup of unpitted black kalamata olives (which I omitted)
1/4 cup cold water
450g of thin french green beans
1 tbspoon chopped flat leaf parsley

In a bowl combine the lemon juice, honey, oregano, garlic, and oil. Season with sea salt and pepper and mix till smooth
Arrange the chicken legs in an oven dish and coat them with the sauce. Cover it with cling wrap and let it marinate in the fridge for at least an hour.

Preheat the oven to 190 degrees celsius. Add the tomatoes, olives and a 1/4 cup of water to the chicken. Place the chicken in the oven and then bake for 50 minutes, or until golden brown.

While the chicken is cooking, blanch the french beans in a pot of salted boiling water for 5 minutes. Drain and rinse them under cold water and put them aside. Five minutes before the chicken is done, add the french beans to the tray. When you are ready to serve, add the parsley.



  1. Sounds and looks good! I wanna try this one day.

  2. Anonymous4:44 PM

    looks yummy n easy pam! thanks for sharing!!! :)

  3. Hey Pam, I came by to check your blog for this chicken recipe that I remembered you blogging about but reading this now, I realise that it's exactly the same recipe I tried from this cookbook! The first one I picked in fact and I agree, it's super yums! and so simple too.


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