Some French friends came to stay with me. They were on a month-long road trip and I think rather sick of fast food, so they asked me if they could make dinner for us. I usually like to entertain, but I was very excited to taste some authentic french food…I didn’t regret it. They made us Honey Almond Chicken and served it on rice. It is a slightly sweet dish (with the cinnamon and honey) but the acid from the tomatoes and the other flavors balances everything out really well. I can honestly say that I’ve never had anything like it but that it was delicious!
I was surprised at how easy the dish was to make. Our friend was more than happy to give it to me and told me I could share it. If you make this per the instructions, I can almost promise you will love it!
Ingredients
1 1/2-2 pounds of chicken (depending on meat preference)
1/4 Cup Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
8 oz Almonds
16 oz Honey (this may seem like a lot, I was surprised how much honey she used and it didn’t come out too sweet).
1 1/2 Tablespoons Cinnamon
2 Chicken bullion cubes
4 Shallots
1 Red Pepper
1 Red Tomato or 2 Roma Tomatoes
Water
Rice (cooked)
Instructions:
Soak almonds in water in a separate bowl (the longer they soak the better). If you can soak them overnight or hours early that is the best thing to do. If not, don’t worry (I’ve made it multiple times when I wasn’t able to soak them). Despite not soaking the almonds early, they will still be soft, just not as soft as I and others I’ve served it to prefer.
In a large pot add the chicken (cut into 1 inch pieces), oil, salt, pepper, and shallots (peeled and cut into medium sized pieces).
Cook on medium heat until chicken is white through. Add water (enough to cover the chicken plus a little more for evaporation). Add bullion cubes, cinnamon, honey, and almonds and stir well. Continue cooking on medium heat, cover pot with lid, and wait for one hour (stirring a little here and there).
Add chopped red pepper and chopped tomato, stir, cook for 10 minutes on medium heat.
Taste Test
Because my friend is French she didn’t use measurements but I’ve recreated this dish a few times and it has come out wonderful. I have measured everything so that I could share this recipe with you. You may want to add more honey and cinnamon or more salt and pepper. I have found the measurements above recreate pretty much the same taste as she created.
Cover cooked rice with the sauce and meat and veggies.
Bon Appétit
- 1½-2 pounds of chicken (depending on meat preference)
- ¼ Cup Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 8 oz Almonds
- 16 oz Honey (this may seem like a lot, I was surprised how much honey she used and it didn't come out too sweet).
- 1½ Tablespoons Cinnamon
- 2 Chicken bullion cubes
- 4 Shallots
- 1 Red Pepper
- 1 Red Tomato or 2 Roma Tomatoes
- Water
- Rice (cooked)
- Soak almonds in water in a separate bowl (the longer they soak the better). If you can soak them overnight or hours early that is the best thing to do. If not, don’t worry (I’ve made it multiple times when I wasn’t able to soak them). Despite not soaking the almonds early, they will still be soft, just not as soft as I and others I’ve served it to prefer.
- In a large pot add the chicken (cut into 1 inch pieces), oil, salt, pepper, and shallots (peeled and cut into medium sized pieces).
- Cook on medium heat until chicken is white through. Add water (enough to cover the chicken plus a little more for evaporation). Add bullion cubes, cinnamon, honey, and almonds and stir well. Continue cooking on medium heat, cover pot with lid, and wait for one hour (stirring a little here and there).
- Add chopped red pepper and chopped tomato, stir, cook for 10 minutes on medium heat.
- Taste Test
- Because my friend is French she didn’t use measurements but I’ve recreated this dish a few times and it has come out wonderful. I have measured everything so that I could share this recipe with you. You may want to add more honey and cinnamon or more salt and pepper. I have found the measurements above recreate pretty much the same taste as she created.
- Cover cooked rice with the sauce and meat and veggies.
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