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🍽️ Honey-Tomato Glazed Chicken

680 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg cut into 8 pieces)
• salt
• pepper (from the mill)
• ghee (alternatively clarified butter)
• 6 not too large ripe tomatoes
• 1 onion
• 1 celery stalk
• 1 piece fresh ginger (3 cm)
• 6 tbsp acacia honey
• 0.5 tsp turmeric powder
• 2 tsp ghee
• 1 tsp panch phoron (five-spice mix from the Asian store)
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• lemons (juice)
• 400 g basmati rice

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Line a baking tray with aluminum foil.
3. 3. Rub the chicken pieces generously with salt and pepper.
4. 4. Place the chicken pieces on the prepared tray.
5. 5. Place one teaspoon of ghee on each chicken piece.
6. 6. Place the tray in the center of the oven.
7. 7. Bake the chicken pieces for about 35 to 40 minutes.
8. 8. Turn the chicken pieces once during the cooking time.
9. 9. Check for doneness after 30 minutes by cutting off a small piece of meat.
10. 10. Wash the tomatoes under running water.
11. 11. Pour boiling water over the tomatoes briefly to peel them.
12. 12. Remove the skin from the tomatoes.
13. 13. Cut the peeled tomatoes into quarters.
14. 14. Remove the hard stem area from the tomato quarters.
15. 15. Peel the ginger.
16. 16. Grate the ginger finely using a vegetable grater.
17. 17. Wash the celery stalk.
18. 18. Slice the celery into thin rounds.
19. 19. Peel the onion.
20. 20. Finely chop the onion.
21. 21. Add the tomatoes, grated ginger, onion, and celery to a pot.
22. 22. Add the honey to the pot.
23. 23. Simmer the mixture over low heat for about 10 minutes.
24. 24. Wait until the tomatoes are soft and the mixture becomes thick.
25. 25. Add the turmeric and plenty of salt.
26. 26. Cook everything covered over medium heat for about 5 minutes.
27. 27. Heat some ghee in a small pan.
28. 28. Add the five-spice mix to the hot pan.
29. 29. Fry the spices briefly over medium heat.
30. 30. Pour the spiced oil over the tomato mixture.
31. 31. Stir the glaze well.
32. 32. Heat another pan without fat.
33. 33. Toast the fennel seeds and cumin seeds briefly over medium heat while stirring.
34. 34. Let the roasted seeds cool down.
35. 35. Grind the cooled seeds finely in a mortar.
36. 36. Add the ground seeds to the glaze.
37. 37. Stir the spice mix well into the glaze.
38. 38. Add the lemon juice.
39. 39. Let the finished glaze cool and infuse for about 15 minutes.
40. 40. Toss the hot chicken pieces in the glaze until fully coated.
41. 41. Cook the basmati rice according to package instructions.
42. 42. Serve the chicken with the rice in small bowls.
43. 43. Serve the dish with spinach as desired.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 82 g