I’ve been going through my folder of recipes recently and have come across a few old favourites – like these devilled drumsticks. I have my mum to thank for many of these recipes – she photocopied them for me when I first moved to Paris in 1995 – not that I had a kitchen big enough to cook in back then!  They have accompanied me all the way to Toronto where I pull them out every now and then and make an “oldie but a goodie”.  This recipe is not one I had made before and it’s written out in my mum’s handwriting – looking suspiciously like she copied it out of  a magazine, so I have no way of giving any credit where it’s due.  I loved the idea of a quick comfort stew-type dish with chicken, tomatoes and honey and I especially liked the addition of ginger and cinnamon – it lends a little Moroccan flavour to the dish which I complemented by adding some lemon zest and serving it atop fluffy couscous. It’s a wonderful bowl of flavour on a cold winter’s night.

Chicken with tomatoes and honey  Print
Recipe type: Main Author: Mardi Michels Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 6 Chicken with tomatoes and honey – comfort food with a twist, ready in under an hour!
Ingredients
?6 tablespoons butter
?1 medium onion, finely diced
?4 cloves garlic, minced
?2 tablespoons cinnamon
?1 tablespoon powdered ginger
?2 x 800ml cans diced tomatoes, 1 can drained
?1.5 kg chicken thighs, trimmed and chopped into bite-sized pieces
?1/4 cup liquid honey
?1 tablespoon lemon zest
?fresh chopped parsley, to serve
Instructions
1.Melt butter over medium-high heat until bubbling.
2.Add the onion and sauté until translucent, about 4 minutes.
3.Add the garlic and cook until soft, about 2 minutes.
4.Add the cinnamon, ginger and tomatoes stir to combine. Cook for about 5 minutes until fragrant.
5.Add the chicken pieces, stir well then cover and cook over medium heat until the chicken is cooked through, about 15 minutes.
6.Remove chicken from the sauce, keep warm (in the oven, covered with tin foil).
7.Turn up the heat on the sauce to reduce it until sizzling – the tomatoes will start to caramelize a little – stirring constantly so the sauce does not stick and burn.
8.Stir in the honey and lemon zest return the chicken to the sauce and heat through.
9.Serve over warm couscous and top with the parsley.
2.1.7
It’s so very quick and easy and guess what?  It tastes even better the next day    This one is a keeper – I’ll definitely be adding it to our “make it on Sunday to enjoy through the week” roster