23/10/2026
Middle Eastern spiced honey and walnut chicken 🍯🐝
As the weather turns, this dish brings exactly the kind of warmth and comfort the season calls for and it’s the perfect excuse to reach for a jar of local honey.
Chicken is baked with an aromatic spice blend, then honey and walnuts are added for the final ten minutes so the honey caramelises and the walnuts toast.
One pan, simple enough for a weeknight, impressive enough for company.
🕒 60–90 mins (plus marinating) | Serves 4
Ingredients
1 medium-large whole chicken
2 onions, cut into wedges
2 tbsp olive oil
1 tsp ground ginger
½ tsp ground cinnamon
1 tsp ground coriander
Pinch of saffron (about 10 threads)
1 tsp ground fenugreek (methi)
1 lemon, juiced
100g walnuts, chopped
50g honey, runny or warmed
Method
1️⃣ Butterfly the chicken: with strong scissors, cut down both sides of the backbone and remove it. Turn breast-side up and press firmly until it cracks and lies flat.
2️⃣ Soak the saffron in 1 tbsp warm water for a few minutes to let the flavour bloom.
3️⃣ Make the marinade: mix the olive oil, lemon juice, ground spices, seasoning and the saffron with its water.
4️⃣ Place the chicken in a large roasting pan with the onion wedges, coat in the spice blend, and marinate at least an hour (or overnight).
5️⃣ Bake at 200°C (fan 180°C) for 50–60 mins, until the juices run clear and the meat is over 75°C. Baste halfway through, adding a splash of water if the pan dries out.
6️⃣ For the final 10 minutes, spoon over the honey and walnuts so they toast and caramelise.
7️⃣ Portion or shred to serve, with the crispy onions, toasted walnuts and sweet roasting juices spooned over.
Serve with bulgur, rice or couscous, a dish of garlicky yoghurt and a scattering of fresh mint, coriander or parsley.
💡 Tip: marinate for at least an hour or overnight if you can.
Give it a go, and let us know how it turns out!
