Roast Chicken and Honey

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Djedjad-Imer is another Arab dish which shows their liking for the combination of meat and sweetstuffs. Prick the whole of the breast of a chicken with a small sharp knife or a pointed skewer, and rub over with honey, mixed with melted butter. Pour honey, flavoured with a little benzoin gum and otto of roses, inside the bird, and roast in the oven. When done, cut the bird in half, and on each half spread finely chopped pistachio nuts, sprinkle with sugar, garnish with cherries in syrup, and preserved ginger, and finally pour a little honey over the whole.