Honey spice marinade for poultry

Ingredients for 4 servings:

• 200 ml olive oil
• 100 g honey, liquid
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp fennel seeds
• 1 pinch of saffron
• 1 lemon(s), untreated, zest or 1/2 pack of Finesse
• some chili, grated or sambal oelek
• 500 g chicken breast or chicken thighs or wings

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Wash the meat and pat dry with a kitchen towel. Then, add the oil and honey to a bowl large enough to hold the meat. Put the fennel, salt, and pepper in a mortar and pestle and crush them. Add the crushed spices, saffron, and lemon zest to the oil and honey mixture and stir briefly with a fork (don’t be surprised if the honey doesn’t blend with the oil). Finally, add the meat to the marinade and mix thoroughly, for example, by shaking or turning it over. Let it marinate for 1 hour in the refrigerator (you can marinate longer, for example, overnight). Stir the meat occasionally to ensure the honey is evenly distributed over all the pieces of meat. The best way to cook the meat is in a casserole dish with the marinade in the oven. This preserves the flavor of the marinade best. Personally, I like to use this recipe for chicken fillet, which I then cook in the oven’s convection grill for 20 minutes, along with a salad.