yummy.

I tend to try out new things on the weekend. Tonight’s dinner was incredibly tasty, so I thought I’d share: Chicken with tomatoes and honey served with a rice and quinoa medley with dried fruit and cardamom and sauteed green beans.

Chicken with Tomatoes and Honey

4 chicken thighs (with skin and bone)
4 tbsp butter
1 onion, grated or finely chopped
1 garlic clove, minced
1 tsp ground cinnamon
1/4 tsp grated ginger or ginger paste
1 can diced tomatoes
3 tbsp honey
salt and coarse ground black pepper

Place the butter in a large dutch oven. Add the chicken and cook over medium heat about 3 minutes on each side, until lightly browned.

Add the onion, garlic, cinnamon, ginger, tomatoes, salt, and pepper, and heat gentle until the tomatoes begin to bubble.

Lower the heat and then cover the casserole. Simmer very gently for about 1 hour, stirring and turning the chicken occasionally, ot until it is completely cooked through.

Lift out the chicken pieces and transfer them to a plate. Increase the heat and cook the tomato sauce until it is reduced to a thick puree, stirring frequently. Stir in the honey, cook for 1 minutes, then return the chicken pieces to the pan and cook for 2-3 minutes to heat through.

Serve.