When the days get longer and fresh asparagus is in the markets, it's time for light, seasonal cuisine with that certain something.
Our spring recipe with honey brings just that to the plate: tender baked chicken thighs, marinated with our forest honey and lemon - golden brown, juicy and wonderfully aromatic. Served with a fresh asparagus salad with a finely balanced lavender and honey dressing.
And best of all: the recipe is also available as a video - just watch and cook along!
👉 Click here for the video on Instagram
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Ingredients for 2 people:
2 chicken thighs
Precooked potatoes
Marinade for the chicken:
1 tsp forest honey
1.5 tsp ghee
Lemon zest
salt
Salad:
400 g green asparagus
Cherry tomatoes
lamb's lettuce
spring onion
basil
Dressing:
1 tsp lavender honey
olive oil
white wine vinegar
lemon juice
Lemon zest
Salt & pepper
Preparation:
1. Prepare the chicken:
Rinse the chicken thighs, pat dry and place in a baking dish brushed with olive oil. Mix the marinade of forest honey, ghee, lemon zest and salt and rub into the chicken.
Cook in the oven at 180 °C top/bottom heat for approx. 60 minutes.
2. Sauté the asparagus:
Cut the green asparagus and sauté in a pan with a little ghee. Season with a little salt, lemon zest and 1 teaspoon of forest honey and leave to cool.
3. Salad & dressing:
Mix a dressing of lavender honey, olive oil, vinegar, lemon juice, lemon zest, salt and pepper. Place the asparagus, tomatoes, lamb's lettuce, spring onions and basil in a bowl and toss with the dressing. Garnish with optional goat's camembert.
4. Serve & enjoy:
Serve the chicken with potatoes and the fresh asparagus salad on plates, pour some of the dressing over the meat - your springtime treat is ready!
Have fun cooking!
