Honey ginger-spiced baked chicken

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This recipe is bursting with flavour and so simple to make. The combination of aromatic spices work in harmony together infusing the chicken with great flavour and developing a crispy crust on the outside skin whilst the bone keeps the inside super moist.

With the subtle heat from a little Cayenne Pepper, the fragrant flavour of Cinnamon, the sweetness of honey and the zesty tang of fresh lemon, this is a tantalising flavour journey for your tastebuds. After cooking, the dates become soft and sweet making the perfect ready-made jam condiment that perfectly compliments the spicy ginger chicken. Finish with a little pomegranate molasses for added sweetness and touch of elegant decadence.

We recommend serving with a fresh orange, fennel and rocket salad. Winner Winner Chicken Dinner!

Use our easy-to-follow recipes and watch along with Emma and Lynton to whip this up yourself at home.

Spices used in this recipe

  • Paprika Smokey

    Product description    

    Smokey Paprika has a vibrant red colour with a warm, silky, and slightly woody capsicum flavour. Our paprika is sourced from Spain and smoked here in Melbourne using traditional oak wood smoke. This ensures that you get a beautiful rich smokey depth of flavour to your dishes every time.

    SKU: C02919
  • Cumin Seeds Whole

    Product description

    Cumin seeds are an ancient and versatile spice that is a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish, and Mexican cooking.

    SKU: B0031
  • Coriander Seeds Whole

    Product description

    Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine.

    The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.

    SKU: B0029
  • Ginger Ground

    Product description

    Ground ginger is ginger that has been dried and finely milled. It has a lemony fresh aroma and tangy freshness, slight spiciness and warmth that marry well with cakes, pastries and bread mixes as well as Indian and Asian curries. Ginger is considered a versatile spice, it can be used in sweet and savoury dishes and can replace fresh ginger in any recipe. In its powered form it is key ingredient in curry blends and Chinese Five Spice.

    SKU: B0051
  • Cinnamon Ground – Cassia Vera

    Product description

    Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.

    The spice people carry pure cinnamon in varieties as ceylon cinnamon ground and cinnamon sticks, as well as cinnamon sugar

    SKU: B0022
  • Cayenne Pepper

    Product Description

    Also known as ground chilli, Cayenne Pepper is made of a variety of tropical red chilli powders, and is generally considered to be one of the hottest blends of chillies. Cayenne pepper is used in many cuisines throughout the world, as it is an excellent spice to add zest or heat to a dish.

    SKU: B0014


  1. Preheat the oven to 180°C. Toast the cumin and coriander seeds. Place dry spices, salt, oil, 2 tablespoons honey, and lemon juice in a bowl and stir well to combine.

  2. Place chicken legs and thighs in a large roasting pan, then drizzle with the spice mixture and toss to coat.

  3. Scatter with dates and roast in the oven for 45 minutes, or until cooked through, basting every 15 minutes.

  4. Combine pomegranate molasses and remaining honey in a bowl.

    Once chicken is cooked, glaze with honey mixture. Keep warm.

    This smells so delicious, it will fill your kitchen with an incredible aroma!

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