Chicken Hymettus Recipe
A Tender Marinated Chicken Dish from Greece - Food of the Gods
This marinated Greek chicken dish oozes flavour with thyme, saffron, limes and honey making a tender and fragrant meal to make in advance.
Mount Hymettus in Greece has been famous since ancient man - it's a thyme covered mountain where bees collect their pollen and it's this thyme honey that has been said to be the best honey in the world. It was more than likely the inspiration for this dish, but honey from Mount Hymettus is not necessary here as this Chicken Hymettus is delicious made from any honey.
Limes, saffron and honey blend to make a gorgeous tender marinated chicken dish which can be made in advance and gently reheated. The chicken is left to marinate for 2 -3 days in lime juice and then it can be made 24 hours before serving.
Greek Chicken Hymettus
Ingredients – serves 4
- 4 chicken portions - cut in half
- 3 limes – juice and rind
- Saffron strands – a good pinch
- 25g butter
- 4 tbsp olive oil
- 2 tbsp clear honey
- 2 tsp fresh thyme ( or 1 tsp dried thyme)
- 2 tbsp mint chopped
- Salt and pepper
- 1oz almond flakes - toasted
Method
To marinate
- Cut the chicken portion in half, prick all over with the point of a skewer and place in a shallow dish.
- Sprinkle with the grated rind and the juice of the limes, mixing and covering the chicken well, cover the dish and leave to marinate in the fridge for 2-3 days. Turn the chicken over once or twice a day.
To cook
- Soak the saffron strands in 4 tbsp of boiling water for about 20 minutes, then strain, reserving the liquid.
- Melt the oil and butter in a frying pan and, lifting the chicken out of the marinade, fry the chicken until nicely browned all over.
- Mix the honey with the saffron liquid and the left-over marinade mixture and pour over the chicken.
- Add the thyme, half the mint and some salt and pepper to taste. Cover the pan and leave to simmer gently for about 45 minutes or until the chicken is tender. Baste occasionally.
- Just before serving put the almonds under a hot grill and toast them until golden-brown.
- Mix the almonds with the remaining mint. Put the cooked chicken into a hot serving dish, pour the sauce over the top and sprinkle with the almonds and mint.
Serving Tip
Serve with new potatoes cooked with their skin on, french beans, spinach or courgettes and some fresh crusty wholemeal bread. Don’t forget the wine – a sweet Greek wine goes nicely with this fragrant chicken dish.
