Chicken In Honeyed Tomatoes Recipes

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CHICKEN IN HONEYED TOMATOES

I got this recipe from our local newspaper several years ago. It was in the food section about Jewish recipes. My family loves this dish. We serve it over rice.

Provided by Chef PotPie

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken in Honeyed Tomatoes image

Steps:

  • In non-stick skillet with cooking spray, brown the chicken, set aside and keep warm.
  • In same skillet, cook onion and garlic until soft.
  • Stir in tomatoes, wine, honey, thyme and tarragon.
  • Simmer for 10 minutes.
  • Return chicken to the sauce, add olives and parsley and heat through until chicken is done, 10 minutes or so.

Nutrition Facts : Calories 338.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 75.5, Sodium 399.9, Carbohydrate 38.2, Fiber 4.4, Sugar 30.3, Protein 27.8

4 boneless skinless chicken breast halves
2 garlic cloves, chopped (we use WAY more. It's a matter of taste.)
1 large onion, chopped
1 (28 ounce) can diced tomatoes, drained
1/2 cup drinkable and dry white wine (or what you like)
1/3 cup honey
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 cup black olives, halved
3 tablespoons chopped parsley

HERB-ROASTED CHICKEN WITH MELTED TOMATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 13



Herb-Roasted Chicken with Melted Tomatoes image

Steps:

  • Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
  • Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  • Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
  • Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
  • Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.

1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise

CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS

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



Chicken Tajine With Honeyed Tomatoes and Chickpeas image

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

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

CHICKEN IN HONEYED TOMATOES

Provided by Kitchen Crew

Categories     Chicken

Number Of Ingredients 12



Chicken In Honeyed Tomatoes image

Steps:

  • 1. Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper.
  • 2. Sprinkle both sides with salt and pepper.
  • 3. Heat oil in large skillet over medium heat.
  • 4. Working in batches, cook breasts about 3 minutes per side, until browned.
  • 5. Remove and keep warm.
  • 6. In same skillet, cook onion and garlic until soft, about 3 minutes.
  • 7. Stir in tomatoes, wine, honey, thyme and tarragon.
  • 8. Simmer sauce for about 15 minutes, or until thick.
  • 9. Return chicken to sauce,
  • 10. Cover and cook another 3 minutes.
  • 11. Season with salt and pepper.
  • 12. To serve, divide chicken and sauce evenly between serving plates.
  • 13. Sprinkle with parsley.

6 chicken breast halves, skinless and boneless
salt and freshly ground pepper to taste
3 Tbsp olive oil
1 small chopped onion
1 minced garlic clove
28 oz plum tomatoes, drained and chopped
1/2 c dry white wine
6 Tbsp honey
1/2 tsp thyme
1/2 tsp tarragon
1 c black olives, halved
3 Tbsp fresh parsley, chopped

BALSAMIC CHICKEN WITH ROASTED TOMATOES

This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is so good. -Karen Gehrig, Concord, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7



Balsamic Chicken with Roasted Tomatoes image

Steps:

  • Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.

Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

2 tablespoons honey
2 tablespoons olive oil, divided
2 cups grape tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

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