Middle Eastern Spicy Baked Chicken


Ingredients

2 whole chicken breasts, skinned, boned and halved
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 medium onion, chopped
1 Tablespoon olive oil
2 Tablespoons vegetable oil
3/4 pound fresh spinach, stemmed and coarsely chopped
2 Tablespoons soy sauce, divided
2 Tablespoons butter or margarine
1 cup walnuts, chopped
Sauce:
3 Tablespoon red wine vinegar
2 Tablespoons GOLDEN BLOSSOM HONEY
1 Tablespoon soy sauce
1/4 teaspoon ground red pepper
3 Tablespoons water
2 teaspoons cornstarch, dissolved in 2 teaspoons of water

Directions

Preheat oven to 375°. Place chicken breasts in an oiled 9 inch square baking pan. Mix together dry mustard, cumin, coriander and 1/4 teaspoon red pepper. Sprinkle mixture over the chicken. Mix together onion and olive oil. Spoon over chicken. Bake uncovered 25 minutes, stirring onions occasionally. While chicken is cooking, heat vegetable oil in a large frying pan. Add spinach and 1 Tablespoon soy sauce. Stir-fry until spinach is wilted. Transfer to a bowl. Using same frying pan, melt butter over medium heat. Add walnuts and cook, stirring constantly, until nuts are lightly toasted, about 2 or 3 minutes. Add ginger and 1/2 Tablespoon honey. Cook, stirring until nuts are coated. Add 1 Tablespoon soy sauce and cook, stirring until nuts are glazed. Cool.

Sauce: In a small saucepan, combine vinegar with remaining 2 Tablespoons honey, 1 Tablespoon soy sauce and 1/4 teaspoon hot pepper. Add 3 Tablespoons water and bring to a boil. Slowly add cornstarch dissolved in water, stirring until sauce is thickened. Pour over spinach.

After chicken has cooked for 25 minutes, arrange spinach mixture in pan around chicken, sprinkle with walnuts and return to oven for 10 minutes, until spinach is heated through.


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