Best 6 Chicken With Haloumi And Honey Recipes

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Indulge yourself in the tantalizing flavors of chicken, haloumi, and honey, orchestrated to create a culinary masterpiece that will tantalize your taste buds. This harmonious combination of savory and sweet flavors, with the succulent chicken, salty haloumi, and the luscious honey, will embark you on a gastronomic journey. Prepare to unravel the secrets of this delightful recipe, transforming ordinary ingredients into an extraordinary dish.

Let's cook with our recipes!

ONE-PAN CHICKEN AND HALOUMI BAKE WITH HONEY AND LEMON



One-pan chicken and haloumi bake with honey and lemon image

The ultimate shove-in-a-pan-and-call-dinner-done meal. So quick, so easy and a total crowd pleaser. By adding a decent lug of honey to the marinade, the sugars help brown and crisp the top of the chicken without having to pre-fry first.

Provided by Katrina Meynink

Categories     Main-course

Time 45m

Yield SERVES 4-5

Number Of Ingredients 9

5 chicken marylands
200g haloumi, sliced about 2cm thick
3 lemons, halved
1 head of garlic, halved horizontally
2-3 large sprigs rosemary, plus extra to serve
Marinade
2 tsp dried oregano
3 tbsp honey, plus extra to serve
¼ cup olive oil

Steps:

  • 1. Preheat oven to 180C. 2. Add the chicken skin-side-up, haloumi slices, lemon halves, garlic and rosemary to a large roasting dish (about 30-40cm) in a single layer. 3. Mix the marinade ingredients in a small jug then pour over the chicken and haloumi pieces. Season generously with salt and pepper and place in the oven. Roast for 40-45 minutes or until chicken is golden brown and juices run clear when pierced with a skewer. From about the 30-minute mark, keep an eye on the chicken - if the skin and haloumi pieces are taking on too much colour, cover with foil for the remaining cooking time. 4. Serve with reserved fresh rosemary and a drizzle of honey.

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI



Skillet Chicken With Couscous, Lemon and Halloumi image

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.

Provided by Yewande Komolafe

Categories     dinner, casseroles, one pot, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 lemons
4 ounces halloumi, torn
1/4 cup walnuts (about 1 ounce), toasted and chopped
6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
1/4 teaspoon red-pepper flakes
4 tablespoons olive oil
2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs)
Kosher salt
1 1/2 cups pearl couscous (7 1/2 ounces)
1 1/2 cups chicken broth
4 oregano sprigs
1/2 cup fresh parsley leaves and tender stems

Steps:

  • Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
  • Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  • Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
  • Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
  • Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

15-MINUTE CHICKEN & HALLOUMI BURGERS



15-minute chicken & halloumi burgers image

Struggle to find dishes to cook that take very little time but the whole family will love? Look no further than these chicken and halloumi burgers

Provided by Anna Glover

Categories     Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 11

2 skinless chicken breasts
1 tbsp oil , plus extra for frying the halloumi, if needed
4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling
½ lemon , juiced
burger buns , split in half
250g block lighter halloumi , sliced into 8 pieces
¼ small white cabbage , finely sliced
2 tbsp mayonnaise
4 tbsp hummus , tzatziki or soured cream & chive dip
handful of rocket or 4-8 soft lettuce leaves
2 large roasted red peppers from a jar, drained and sliced

Steps:

  • Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
  • Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
  • While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
  • Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.

Nutrition Facts : Calories 737 calories, Fat 42 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 4.1 milligram of sodium

CHICKEN WITH HALOUMI AND HONEY



Chicken With Haloumi and Honey image

Make and share this Chicken With Haloumi and Honey recipe from Food.com.

Provided by katew

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

400 g chicken fillets, trimmed
150 g halloumi cheese, cut into 4 slices
1 tablespoon lemon zest, shredded
6 sprigs lemon thyme
1 tablespoon olive oil
1 tablespoon honey

Steps:

  • Preheat oven to 180.
  • Place chicken, haloumi, zest and thyme in ceramic baking dish.
  • Combine oil and honey and pour over.
  • Bake 20 minutes or till chicken cooked through.
  • Serve with a rocket salad.

ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY



One-Pan Basil Halloumi Chicken Recipe by Tasty image

Here's what you need: chicken breasts, halloumi cheese, cherry tomato, fresh basil, salt, pepper, olive oil, olive oil, garlic, fresh basil, salt, pepper, lemon

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
8 oz halloumi cheese
2 cartons cherry tomato
4 leaves fresh basil, large
2 teaspoons salt
2 teaspoons pepper
⅓ cup olive oil
⅓ cup olive oil
3 cloves garlic
2 large handfuls fresh basil
1 teaspoon salt
1 teaspoon pepper
½ lemon, juiced

Steps:

  • Preheat your oven to 350˚F / 175˚ C
  • Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
  • Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
  • Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
  • Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
  • Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
  • Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
  • Enjoy!

Nutrition Facts : Calories 623 calories, Carbohydrate 2 grams, Fat 53 grams, Fiber 0 grams, Protein 35 grams, Sugar 0 grams

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

Tips:

  • To ensure your chicken is cooked perfectly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part of the breast.
  • If you don't have halloumi cheese on hand, you can substitute feta cheese or paneer.
  • For a vegetarian version of this dish, omit the chicken and add extra vegetables, such as bell peppers, zucchini, or mushrooms.
  • If you like a bit of spice, add a pinch of chili flakes or cayenne pepper to the marinade.
  • Be sure to use good quality honey for the best flavor. Look for a honey that is dark and thick, such as buckwheat honey or Manuka honey.

Conclusion:

This chicken with halloumi and honey is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the halloumi is salty and tangy, and the honey adds a touch of sweetness. Serve this dish with your favorite sides, such as rice, roasted vegetables, or a salad.

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