Best 2 Chicken With Haloumi And Honey Recipes
Embark on a culinary adventure with our tantalizing recipe featuring chicken, succulent haloumi, and the golden sweetness of honey. This dish is a symphony of flavors and textures that will delight your taste buds. Tender chicken breasts are marinated in a blend of zesty lemon, fragrant rosemary, and a hint of garlic, infusing them with a burst of Mediterranean essence. Pan-seared to perfection, the chicken retains its juicy tenderness while developing a golden-brown crust.
Accompanying the chicken is the delectable haloumi cheese, known for its irresistibly salty and slightly tangy flavor. Grilled or pan-fried until golden, the haloumi adds a delightful squeak to each bite, creating a textural contrast against the tender chicken. Drizzle the dish with a luscious honey glaze that balances the savory elements with a touch of sweetness. The honey caramelizes slightly, adding a beautiful golden hue and an irresistible sheen.
Complementing the main course are three additional recipes that elevate the dining experience. Prepare a refreshing cucumber and dill salad to provide a crisp and light contrast to the richness of the chicken and haloumi. For a touch of warmth and spice, create a flavorful tomato and chili sauce that adds a vibrant red hue and a piquant kick to the dish. And to satisfy your sweet cravings, indulge in a decadent chocolate mousse, the perfect ending to a delightful meal.
ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, halloumi cheese, cherry tomato, fresh basil, salt, pepper, olive oil, olive oil, garlic, fresh basil, salt, pepper, lemon
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your oven to 350˚F / 175˚ C
- Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
- Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
- Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
- Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
- Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
- Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
- Enjoy!
Nutrition Facts : Calories 623 calories, Carbohydrate 2 grams, Fat 53 grams, Fiber 0 grams, Protein 35 grams, Sugar 0 grams
SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI
Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.
Provided by Yewande Komolafe
Categories dinner, casseroles, one pot, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
- Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
- Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
- Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
- Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and free-range chicken.
- Don't overcrowd the pan: When searing the chicken, make sure to leave enough space between the pieces so that they can brown evenly. Otherwise, they will steam instead of sear.
- Use a well-seasoned pan: A well-seasoned pan will help to prevent the chicken from sticking. If you don't have a well-seasoned pan, you can create one by cooking a few tablespoons of oil in the pan over medium heat for several minutes. Let the oil cool completely before using the pan.
- Cook the chicken over medium heat: This will help to prevent the chicken from drying out. If you cook the chicken over high heat, it will brown too quickly and the inside will be undercooked.
- Use a meat thermometer to ensure that the chicken is cooked through: The chicken is cooked through when the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will help the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion:
This recipe for Chicken with Haloumi and Honey is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the haloumi is salty and squeaky, and the honey adds a touch of sweetness. This dish is sure to be a hit with your family and friends.
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