Honey Butter Chicken

Honey butter chicken, looking for these recipes? check this for 6 best Honey butter chicken: Salty crackle with honey butter gravy,Roast chicken with honey-glazed carrot, potato and silverbeet,Honey mustard chicken bruschetta,Honey and apricot chicken,Korean-style BBQ chicken

Honey mustard chicken bruschetta

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 1 tablespoon whole-egg mayonnaise
  • 1 1/2 teaspoons water
  • 1 teaspoon honey mustard
  • 60g chicken breast fillet
  • 4 thin asparagus spears
  • 4 thin diagonal slices French bread stick (baguette)
  • 1 tablespoon butter, at room temperature
  • 1 tablespoon chopped walnuts
  • Fresh dill sprigs, to serve

Method

  • Step 1
    Combine the mayonnaise, water and mustard in a bowl.
  • Step 2
    Bring a small saucepan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Transfer to a plate. Set aside for 10 minutes to cool. Thinly slice.
  • Step 3
    Trim the asparagus to the same length as the bread. Cook in a small saucepan of boiling water for 1 minute or until the asparagus is bright green and tender crisp. Refresh under cold water. Drain.
  • Step 4
    Spread both sides of the bread with butter. Heat a frying pan over medium heat. Cook the bread for 2 minutes each side or until golden.
  • Step 5
    Divide the bread between serving plates. Arrange the chicken slices on top. Drizzle over the mayonnaise mixture. Sprinkle with the walnuts. Top with asparagus and dill.

Korean-style BBQ chicken

Image Source: taste.com.au

Ingredients

  • 2 tbs soy sauce
  • 2 tbs mirin seasoning
  • 1 tbs honey
  • 2 tsp sesame oil
  • 1 tbs sesame seeds, toasted
  • 1/2 tsp dried chilli flakes (optional)
  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 100g vermicelli rice noodles
  • 8 butter lettuce leaves

Picked vegetable

  • 2 carrots, peeled, cut into long matchsticks
  • 2 carrots, peeled, cut into long matchsticks
  • 1/2 wombok (Chinese cabbage), finely shaved
  • 1/4 cup (60ml) rice wine vinegar
  • 1 tbs caster sugar
  • 1/4 tsp salt

Method

  • Step 1
    Combine the soy sauce, mirin, honey, oil, sesame seeds and chilli flakes, if using, in a large bowl. Add the chicken and turn to coat. Set aside for 15 mins to develop the flavours.
  • Step 2
    Heat a barbecue grill or chargrill on medium. Drain the chicken, reserving the soy sauce mixture. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  • Step 3
    Meanwhile, to make the pickled vegetables, combine the carrot, cucumber, wombok, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.
  • Step 4
    While the vegetables are soaking, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Refresh under cold water. Drain well.
  • Step 5
    Heat the reserved soy sauce mixture in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer, stirring, for 2 mins or until the glaze thickens slightly.
  • Step 6
    Thickly slice the chicken. Arrange the lettuce leaves on a large serving platter. Top with the noodles, pickled vegetables and chicken. Drizzle with the glaze to serve.

Salty crackle with honey butter gravy

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 1kg pork rind
  • 2 teaspoons sea salt
  • 1/2 teaspoon fennel seeds

Honey butter gravy

  • 15g salted butter
  • 1 tablespoon plain flour
  • 250ml (1 cup) Massel chicken style liquid stock
  • 2 teaspoons lemon juice
  • 5 sprigs fresh thyme, plus extra leaves, to serve
  • 1 1/2 tablespoons honey

Method

  • Step 1
    For the crackliest skin, place the pork rind on a wire rack in the sink. Carefully pour boiling water all over the pork. Drain well and pat dry with paper towel. Place rind side-up, on a plate. Sprinkle with half the salt. Place in the fridge overnight to dry out.
  • Step 2
    Preheat the oven to 230C/210C fan forced. Place the fennel seeds and remaining salt in a mortar and pound with a pestle until finely crushed. Thoroughly dry the pork with paper towel. Sprinkle the fennel salt all over the pork. Roast for 35-40 minutes or until bubbly and crisp.
  • Step 3
    Meanwhile, to make the honey butter gravy, melt the butter in a non-stick saucepan over medium heat until foamy. Add the flour and cook, stirring, for 1 minute or until foaming. Remove from the heat and gradually stir in the stock or broth, lemon juice and thyme. Return to medium heat and cook, stirring constantly, for 10-12 minutes or until the gravy boils and thickens. Add the honey and stir until combined. Season.
  • Step 4
    Slice the pork crackling and serve with the honey butter gravy, sprinkled with extra thyme.

Roast chicken with honey-glazed carrot, potato and silverbeet

Image Source: taste.com.au

Ingredients

  • 1.65kg Coles RSPCA Approved Australian Whole Chicken
  • 1/4 cup (60ml) olive oil
  • 450g brushed potatoes, peeled, cut into 2.5cm pieces
  • 4 carrots, peeled, thickly sliced diagonally
  • 2cm-piece ginger, peeled, finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tbs honey
  • 20g butter
  • 2 tsp plain flour
  • 3/4 cup (185ml) chicken stock
  • 180g silverbeet, trimmed, leaves chopped
  • Flat-leaf parsley leaves, to serve

Method

  • Step 1
    Preheat oven to 180°C (160°C fan-forced).Pat the chicken dry with paper towel.
  • Step 2
    Season with salt and pepper. Drizzle with 1 tbs oil and rub over the chicken. Place the chicken on a small rack in a large baking dish. Use kitchen string to tie the legs together. Roast for 50-60 mins or until the skin is crisp and golden and an instant-read thermometer inserted into the thickest part of the thighs reads 82°C. Set aside for 15 mins to rest.
  • Step 3
    Meanwhile, heat the remaining oil in a medium heavy-based frying pan over high heat. Add potato and carrot. Reduce heat to medium-high and cook, without turning, for 5-7 mins or until the vegetables begin to brown. Add the ginger, cumin and coriander and reduce heat to medium-low. Cook, tossing occasionally, for 5 mins or until the vegetables are browned all over.
  • Step 4
    Add the honey to the pan and cook, stirring occasionally, for 2 mins or until the vegetables are slightly caramelised. Add butter and cook until melted.
  • Step 5
    Sprinkle with the flour and cook, stirring, for 1 min. Pour in stock and cook, stirring, for 2 mins or until combined and sauce thickens slightly. Add silverbeet and cook, tossing, until wilted.
  • Step 6
    Spoon the vegetables onto a large serving platter. Top with the chicken and sprinkle with the parsley to serve.

Honey and apricot chicken

Image credit: Louise Lister – taste.com.au

Ingredients

  • 2/3 cup dried apricots
  • 4 chicken breast fillets, trimmed
  • 60g butter, chopped
  • 1/4 cup honey
  • 1 garlic clove
  • olive oil cooking spray

Coriander couscous

  • 1 cup couscous
  • 1 1/2 cups boiling water
  • 1 small red onion, finely chopped
  • 1 lime, rind finely grated, juiced
  • 1 Lebanese cucumber, finely chopped
  • 1/3 cup Sunbeam walnuts, chopped
  • 1/2 cup coriander leaves

Method

  • Step 1
    Preheat barbecue plate on medium heat. Soak apricots in a bowl of boiling water for 5 minutes. Drain and allow to cool. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through).
  • Step 2
    Place apricots, butter, honey and garlic in a food processor. Process until just smooth. Spoon apricot mixture into chicken pockets. Secure with 1 or 2 toothpicks. Season both sides chicken with salt and pepper.
  • Step 3
    Make coriander couscous: Place couscous in a large, heatproof bowl. Pour over boiling water. Cover and stand for 3 minutes or until water is absorbed. Stir with a fork to separate grains. Add onion, lime rind, 2 tablespoons lime juice, cucumber, walnuts and coriander. Season with salt and pepper. Stir to combine.
  • Step 4
    Spray both sides chicken with oil. Barbecue for 4 to 5 minutes each side or until cooked through. Remove toothpicks. Thickly slice and serve with coriander couscous.

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