Lavender Honey-Glazed Chicken With Lentils and Black Olive Puree

Submitted by MarraMamba

"a recipe by graham bowles on starchef. Yummy sounding, haven't tried it yet but will soon. The honey lavender makes more than you will need but it keeps in the fridge for other uses..like pancakes, on top of ice cream, on other meats"

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 cups honey
• 1⁄4 cup dried lavender
• 4 boneless chicken breasts
• salt
• fresh ground black pepper
• 2 cups water
• 1 cup lentils, washed
• 2 tablespoons olive oil
• 1 carrot, very finely diced
• 1⁄2 onion, very finely diced
• 1 celery rib, very finely diced
• 1⁄4 lb bacon, diced
• 3 garlic cloves, chopped
• 1 shallot, diced
• 3 bay leaves
• 1 (8 ounce) jar kalamata olives, rinsed thoroughly

directions

1. Preheat oven to 350°F Heat honey in a saucepot over low heat until warm. Add the lavender and steep for 30 minutes. Strain through a chinois or fine mesh sieve. Season the chicken with salt and pepper, and bake in the oven until nearly done, about 10 minutes. Brush with the glaze and finish cooking, about 5 minutes more.
2. Meanwhile, bring water to boil in a saucepot. Add the lentils and cook over low heat for about 20 minutes, or until the water has absorbed and the lentils are tender, then drain.
3. Heat the oil in a skillet. Add the carrot, onion, and celery, and sauté. Add to the lentils.
4. In a skillet render the bacon until crispy. Add the garlic, shallot, bay leaves, and olives. Cover with water, and cook for 25 minutes over low heat. Puree in a blender, and strain through a chinois or a fine mesh sieve. Serve with the chicken and lentils.