Thursday, August 22, 2013

Honey Glazed Chicken with Moroccan Vegetable Quinoa

With our weekly whole chickens (read Natural Meal Planning) we have been able to get really creative with how we prepare our birds. Before starting this meal I had been thinking about how wonderful honey is. I love it. I've been trying to incorporate ingredients that are healthy and in the cupboard, not usually mentioned or used, into my regular meals and it has been making things extra special (like brewed tea and honey). The outcome of this chicken knocked my socks off. It was so juicy and bursting with flavor. I couldn't help but think that the meat would be lovely as leftovers on a sandwich.

I added this chicken into a lovely Quinoa Vegetable mix, and it was one of my favorite things I ate all week. The vegetables also had a hint of honey and ginger, which was inspired by an old favorite, Moroccan Chicken. For an easy delicious meal, you can add whatever cooked chicken you like to this vegetable mix. Say, an already cooked chicken from the Grocer's, or leftover chicken from a previous meal. The veges really can hold their own too, especially with the protein rich Quinoa (about 8 grams of protein in a cup!). Hope this meal finds its way into your kitchen this busy school season, or at least inspires you unto other lovely combinations.

Happy cooking. —R

Honey Glazed Chicken
Original Recipe
Time: 1 hr Serves: 4 -5
Cook's Note: The honey will blacken on the bottom of the pan you use. It came off easy when I washed up after dinner, but you can line your pan with foil before adding chicken and honey for an easier clean up.

1 whole chicken, giblets removed, preferably free-range and organic
1/4 scant cup olive oil
1/4 scant cup honey
2 tbsp Emeril essence
2 tbsp himalayan pink salt
1 tsp freshly ground pepper
1-2 sprigs fresh rosemary

How To:
Preheat oven to 400º F. Rinse off chicken, pat dry thoroughly. Place chicken in a dutch oven.

In a small bowl whisk together oil, honey, Emeril essence, pink salt, and pepper. Stand chicken up in the dutch oven. On the chicken separate the skin from the chicken breasts and pour about half of the oil and honey mixture in between the skin and meat. Lay chicken down in the dutch oven. With the second half of the mixture pour over the rest of the chicken. Add the rosemary sprigs into the chicken cavity.

Place chicken in the preheated oven and cook for 40 - 50 minutes or until meat registers about 165º F. Let chicken rest for 10 minutes before slicing into.

Moroccan Vegetable Quinoa
Original Recipe
Cook's Note: Just omit chicken to make a lovely vegetarian option.
Vegetarian Option | Gluten-Free

2 1/2 cups cooked quinoa, or one portion according to package directions (read step 1)
2 carrots, sliced on a bias
2 tbsp olive oil
1 onion, finely chopped
1 small zucchini, sliced (half-mooned) 
2 tomatoes, quartered
1 tbsp honey
2 tsp Himalayan pink salt, or more to taste
2 tsp freshly grated ginger
freshly ground pepper
1 cup or less, chopped cooked chicken (recipe above)
1/4 cup cilantro, roughly chopped
4 basil leaves, chiffonade/ sliced
1/4 cup spinach, chopped

How To:
Make quinoa according to package directions. Halfway through cooking, add sliced carrots and replace lid.

In a cast iron skillet over medium heat. Heat olive oil. Once oil is hot, add onions. Cook for about 10 (or more) minutes, stirring as to not blacken, just evenly brown and slightly caramelize. Add zucchini and tomatoes. Cook for 10 minutes. Allow zucchini and tomato to blacken a little bit.

Add honey, ginger, salt, and pepper. Stir to incorporate. Turn off heat and add cooked chicken. Add greens. Add quinoa and carrots. Gently mix in. Serve. 


  1. My first time at your blog, but will be following in the future! Have you ever tried to make a honey/apple cider vinegar glaze? Equal parts honey and apple cider vinegar boiled down to a syrup. I use that on my whole chickens and pork roasts all the time. So good! The vinegar cuts the sweetness of the honey.

    1. Yum! That sounds amazing! I will try that next time. -R


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