Israeli Orange and Honey Glazed Chicken with Almonds
This sensational sweet and sour chicken dish hails from Israel and is accompanied by fragrant basmati rice.
For this recipe, and for dozens of other Association-approved recipes, purchase The Mediterranean Diabetes Cookbook from our online store.
“I like this recipe because the bright citrus flavor marries well with honey and almonds. It's simple to make, yet impressive for guests. I love serving it with fragrant basmati rice.”
Serves 6; Serving size: 1/3 cup rice + 3 ounces chicken
1 Tbsp honey
1 whole roasting chicken (3 1/2 lb), rinsed, skin and giblets removed, and dried
1 tsp extra-virgin olive oil
2 garlic cloves
2 oranges, juiced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 Tbsp extra-virgin olive oil
1 cup basmati rice, soaked in water for 20 minutes and drained
1 3/4 cups boiling water
1 tsp turmeric
1 tsp cinnamon
1 tsp ground ginger
1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
1/4 cup blanched almonds, slivered
- Preheat oven to 425°F. Place honey in a small sauce pan. Heat over low heat until fluid; reserve.
- Place chicken in a roasting pan greased with olive oil. Put garlic in the chicken cavity. Pour warm honey over the top. Pour orange juice around the base of the pan, and season chicken with salt and pepper. Roast for about 1 hour and 45 minutes (basting every 20 minutes) or until juices run clear from the thigh when pierced. (If blood comes out, the chicken is not done).
- After the chicken has been roasting for 1 hour, begin preparing the rice. Combine olive oil, rice, boiling water, turmeric, cinnamon, ginger, and salt to taste over high heat. Cook, uncovered, until all of the water is absorbed. Stir in raisins, lower the heat to the lowest level possible, and cover tightly. Cook for 10 minutes, turn off heat, and let stand for 10 minutes.
- Place a small skillet over medium heat. Add almonds. Toast for 5-10 minutes or until they are just golden and release their aroma. Stir almonds into rice, and keep covered until serving.
- When chicken is finished, remove from oven. Cover with foil. Let stand for 10 minutes, then carve, drizzle with pan juices, and serve with rice.
1 1/2 Starch
3 Lean Meat
1 1/2 Fat
Calories from Fat 115
Total Fat 13 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 240 mg
Total Carbohydrate 40 g
Dietary Fiber 2 g
Sugars 14 g
Protein 29 g
Healthy Living Tradition
Whenever using fresh orange juice in a recipe, grate the zest and reserve it for a garnish. Orange zest can lend intense flavor to this dish and others.
Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. She is an award-winning author, lecturer, food historian, food writer, culinary consultant and cooking instructor. Amy is based in the Washington, DC area and leads culinary tours to both the Mediterranean and Middle East. She also works as the Social Secretary at the Embassy of Egypt in Washington, DC.
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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