3 large cloves garlic, peeled
2 teaspoons salt
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
pinch of ground cardamom
1/8 teaspoon cayenne
1 teaspoon black pepper
2 carrots, peeled and cut into 1-inch pieces
1 red bell pepper, quartered and cut into 1 1/2-inch pieces
1 1/2 pounds butternut squash, peeled and cut into 1 1/2-inch chunks
1 medium onion, cut into wedges
1 (28 ounce) can diced tomatoes, drained
2 whole bone-in chicken breasts, halved
2 tablespoons fresh parsley, chopped
coucous prepared according to package directions
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In a small processor chop garlic cloves with salt. Spoon garlic paste into a large bowl. Add honey, lemon juice, oil, spices and black pepper. Stir together to combine.
Place carrots, bell pepper, butternut squash and onion into prepared pan. Spoon half of spice mixture over vegetables. Toss to coat. Spoon drained tomatoes evenly over vegetables.
Coat each of the 4 chicken breast halves with some of the remaining spice paste. Place on top of vegetables. Cover pan tightly with foil and bake for 1 hour. Uncover, return to oven and bake until chicken reaches an internal temperature of 165 °. Remove from oven and sprinkle with chopped parsley. Serve with couscous.