Mediterranean Chicken with Tomato and Honey

This is a wonderful recipe, beautifully classic Mediterranean with tomatoes, almonds, and garlic all featuring in this dish.  This dish Chicken with Tomato and Honey makes for a lovely summers lunch on deck, which fits easily around swimming, water skiing or simply sun bathing. Followed by Fresh fruit salad infused with orange flower water this makes for a delightful healthy lunch, which will leave your guest joyfully satisfied.
Plus its Gluten Free.

Mediterranean Chicken with Tomato and Honey 

Ingredients:

2 tablespoons of sunflower oil

25g/2 tablespoons butter

8 chicken thighs halved length ways or four large breasts halved

1 onion, finely chopped

1 garlic clove, crushed

a good pinch of ground ginger

1 teaspoon ground cinnamon

1.5 kg tomatoes, peeled, cored and roughly chopped

2 tablespoons clear honey or 1 tablespoon of manuka honey (which is more intense)

1/2 cup blanched almonds

1 tablespoons sesame seeds

salt and ground pepper

Method:

1.  Heat the oil and butter in a large deep fry pan or a casserole dish.  Add the chicken thighs or breast and cook over a medium heat until the chicken is lightly brown on both sides.

2.  Add the onion, garlic, ginger, cinnamon, tomatoes and seasoning, heat this on a low - medium heat until the tomatoes bubble.

3. Lower the heat of the saucepan, casserole dish to low and gently simmer for 1 hour stirring and turning the chicken every now and again.

4.  Transfer the chicken pieces to a warm plate and cover. Increase the heat of the fry pan/casserole dish and cook the tomato mixture stirring often until it is of thick puree consistency.

5.  Next stir in the honey, and cook for 1 minute, place the chicken plus juices back in to the pan and cook for 2 -3 minutes.

6.  Dry fry the almonds and sesame seeds until golden.

7.  Place chicken and sauce onto a warm serving dish or individual plates and sprinkle with almonds and sesame seeds. Serve as a lunch with warm fresh crusty bread.

Crockpot (a New Zealand electric casserole dish)

Transfer the chicken and tomato mixture after step two to a crockpot and cook on high for 1 1/2 hours, then remove the chicken from the crockpot and transfer the tomato mixture to a deep fry pan to reduce down as from step four.