Here is a recipe from the Jewish Chronicle (UK). Evelyn Rose discusses the
traditional use by Jews of honey as a sweetener. She writes:
Honey is a familiar ingredient in Jewish cookery, not surprising,
considering it's the oldest sweetener known to mankind. Jewish dishes we
still sweeten with honey include dried fruit compote, lekach and tsimmes.
Honey has a big advantage over white sugar in that it flavours, as well as
sweetens, a dish. It also has excellent browning properties when spread on
poultry, as in the spiced chicken dish below. It's also good to use to bind
together fillings for pastries, as in hamantashen, baklava and the
wonderful cream cheese strudel I give here.
Honey-Glazed Spiced Chicken
Serves 4. Leftovers keep 2 days in the refrigerator.
4 medium-sized chicken quarters, with the skin on
2 tbsp extra virgin olive oil;
1 rounded tbsp clear honey
2 level tbsp Dijon mustard
2 teasp curry paste or 1 tbsp fresh lemon juice
Preheat the oven to gas no 4 (350 F, 180 C).
Arrange the well-dried chicken quarters, side by side, skin side up, in a
roasting tin or baking dish. Stir together all the glaze ingredients until
thoroughly mixed, then spoon over the chicken. Cover the dish with foil and
bake for 20 minutes (35 minutes if straight from the fridge). Remove the foil
and continue to bake for another 20-30 minutes, spooning over the glaze two or
three times, until the chicken is a rich brown. Serve hot or at room
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