Lavender and honey glazed chicken with pine nut, chervil and honey sauce from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • Eat Your Books

    Can substitute young parsley for chervil.

  • meggan on May 04, 2012

    This was well loved by my husband who made the leftovers into a salad with arugula and hard boiled eggs. I substituted parsley for chervil and pistachios for pine nuts with good results.

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Reviews about this recipe

  • Leite's Culinaria

    When used in just the right dose and in tandem with just the right flavors, honey can make even the most savory of recipes slightly and pleasingly sweet. This is one of those recipes.

    Full review
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