Cooking with Honey

Recommended Honeys for Savory Dishes

I still remember the first time I saw my Scottish flatmate use cinnamon in a curry-esque stir fry the year I studied abroad. I was horrified that he would put what I deemed a sweet spice in a savory dish. Little did my young, uncultured palate know that sweet spices and honeys are common in savory dishes from the near and middle-east, and I was about to have my taste buds blown away by a very cheap and very delicious dinner with apple pie spices.

Now, adding honey (or sweet spices) to recipes is one of my favorite secret weapons to meld flavors together. Making a soy-based stir-fry? Add Buckwheat Honey. Making a ramen broth? Add Ghost Pepper Infused Honey or Black Forest Honey. Making green beans and ham? Add a little Sourwood Honey to get that sweet, southern, just-picked flavor. The possibilities are endless and not limited by type of cuisine.

For the most part I recommend playing with the marvelous nuances of monofloral honey for use in savory dishes, but don't be afraid to try Mango Infused Honey on shrimp or fish or Cinnamon Honey in curry!

Simple & Warming Harvest Dinner

Honeyed Harvest Chicken Tagine


1 Whole Chicken, divided into 8 pieces (or 6-8 pieces of breast and thigh)
1/2 cup Light Extra Virgin Olive Oil
1/4 cup Apple Cider Vinegar
3 Tbsp Saratoga Sunrise
Juice from half a lemon
Sea Salt & Black Pepper
2 Sprigs of Rosemary or Thyme
1/2 cup Flour
Sea Salt
2 cup Black Mission Figs
3/4 cup Balsamic Vinegar (we recommend Saratoga Olive Oil Company's Fig Balsamic Vinegar)
4 Tbsp Mild Extra Virgin Olive Oil
4 Whole Shallots, divided into bulbs and halved
2 Celery Stalks, cut into 1/2 in pieces
1 1/2 cup Chicken Broth, plus more as needed
1 Tbsp Black Forest, Orange Blossom, or Sourwood Honey
2 tsp Chili Powder
1/2 cup Almonds, whole
Citrus Infused Balsamic, to finish (we recommend Saratoga Olive Oil Company's Tangerine Balsamic Vinegar)


1. In a half baking dish or gallon bag, marinate the chicken with the oil, Saratoga Sunrise, vinegar, and a pinch of salt and pepper for 3-6 hours in the refrigerator.
2. About 30 minutes before you're ready to begin cooking, soak the figs in the balsamic vinegar and prepare shallots and celery.
3. Prepare a heavy bottomed skillet or pan on medium heat (we recommend a tagine or dutch oven!). Lightly dry the chicken with a paper towel. Season with salt and lightly flour immediately before putting in the pan. Sear in batches (as to not overcrowd the pan) on all sides until golden. Remove and wipe out the pan - each batch should start with a clean pan and new extra virgin olive oil.
4. Add in 1 Tbsp of fresh extra virgin olive oil and cook the shallots and celery until golden. Return the chicken to the pan and pour the figs and balsamic around the chicken. Bring to a simmer, cook 2 minutes, and then add in the stock and herb sprigs. Bring to a boil, reduce immediately to a simmer, and cook covered for 45 minutes at very low temperature.
5. When the chicken is cooked through, remove the chicken on to a separate dish. Skim any fat off the surface of the sauce. Bring to a boil and stir in the chili, almonds and honey. Pour the sauce over the chicken, finish with a light drizzle of citrus infused oil and serve with the vegetable of your choice over brown or white rice. (Tip: you can also use Saratoga Sunrise to flavor your rice water! Simply brew 2-3 Tbsp in your rice water while you marinate your chicken!).

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