Sunday, 10 April 2011

Why didn't anyone tell me that chicken, haloumi & honey was awesome?!

I started making this a few weeks ago after a few months of hesitation since first spying it in a cookbook I was given for Christmas. I understand the combination of chicken & honey, chicken & haloumi but honey & haloumi?! Upon closer study of the recipe it calls for oodles of lemon which I think act as a sort of middle man between the salty chewiness of the haloumi and the sickly sweetness of the honey. The flavours that you end up with are amazing and this dish is so  simple that it shouldn't taste as good as it does, even my one year old nephew loved it. Oh and thank you to my awesome brother who thought to take photos when the rest of us were digging in!

Baked chicken with haloumi & honey
Adapted from Donna Hay 'Fast, Fresh, Simple'
I'll write this up as a serve per person so just multiply it by the number of people you need to feed.

1 200g chicken breast
75g haloumi, sliced thickly
zest of 1 lemon
1 sprig lemon thyme
1t olive oil
1t honey

Preheat the oven to 180 Celsius. Place the chicken and haloumi in a baking dish and sprinkle over the lemon zest and lemon thyme. Place the honey and olive oil in a watertight container and give it a good shake to combine. Drizzle the honey/oil mixture over the chicken and haloumi. Bake in the oven for about 20 mins or until the chicken is cooked and the haloumi is golden.

I love this particularly with a fig and rocket salad. Just drizzle a little olive oil and balsamic vinegar over some rocket and sliced figs.

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