Chicken in Honey
No, your eyes are not deceiving you, you are reading correctly! One of the ingredients of the stuffing is the popular macaroon! This dish is characterized by a harmonious balance between sweet and sour! Cook with patience and baste with tender love!
Servings 5-6, Execution time 120’
1 3 1/2 lb chicken
2 pinches fresh ground black pepper
1 cup crumbled macaroons (buy the cheap ones)
salt and pepper, to season
1 cup ground almonds
1 egg, beaten
3 tbsp extra virgin olive oil Cretelion
1 tbsp chopped fresh basil
3 tbsp Greek honey Cretelion
1/2 cup melted butter
Preheat oven to 180°C
Combine the macaroons, almonds, and beaten egg and season with basil and a pinch of black pepper.
Season the cavity of a chicken with salt and pepper and stuff with almond mixture.
Sew or skewer the vents and truss the wings and legs close to body.
Prick the skin with tines of a fork and rub it with mixture of oil and honey by Cretelion.
Roast the chicken in the oven, basting frequently with melted butter and pan juices.
Cook for about 1 1/2 hours or until tender.
Tips: The more you baste, the more tender the result