Pan Roasted Chicken with Spiced Honey

  • Yield: 4 servings


1/4cup olive oil
2tablespoons honey
1teaspoon ground cumin
1/2teaspoon ground cardamom
1/2teaspoon spicy paprika
1/2teaspoon chipotle chile powder
4-- split chicken breasts, bone-in with skin
-- Coarse salt and freshly ground pepper
1/4cup shelled unsalted pistachio nuts, toasted and coarsely chopped
1/2cup sun-dried tomatoes in oil, drained and coarsely chopped
1tablespoon minced fresh cilantro


  1. Combine the olive oil, honey, cumin, cardamom, paprika and chile powder in a large bowl.
  2. Season the chicken with salt and pepper and add to the bowl, turning to coat in the marinade. Cover and refrigerate for at least 1 hour or overnight.
  3. Preheat the oven to 425 degrees. Heat a large ovenproof skillet over medium heat.
  4. Remove the chicken from the marinade and place in the skillet, skin side up. Cook until browned, turning once, about 2 minutes per side. Remove the excess fat from the skillet and transfer the skillet to the oven.
  5. Roast the chicken until cooked through, about 15 to 20 minutes.
  6. Meanwhile, combine the nuts, tomatoes and cilantro in a small bowl. Serve the chicken garnished with the nut mixture.

Recipe reprinted with permission from The Junior League of Houston, Inc., Peace Meals, a Book of Recipes for Cooking and Connecting (The Junior League of Houston, Inc., 2008)