By the time you read this we will be on our way on a road trip to explore the south of the country. We are visiting Petra and the dead sea and maybe Aqaba. This is our first road trip and the kids are really excited and so am I. Jordan is a country with a very rich cultural and historic background, I have already shared a few pictures of our visit to Jerash and Mount Neebo and hopefully I will have more than a few pictures to share of the amazing rose city, the lowest point on earth at the dead sea, the mosaic city “Madaba” and the road in between.
Today’s recipe was the main course served with the grilled peach feta salad. I am still experimenting with Lavender, there is a almond lavender cookie recipe coming soon that you don’t want to miss but for today I am sharing a chicken recipe I promise you won’t soon forget. Though the recipe calls for a number of aromatic herbs the predominant taste and smell is that of lavender, and to put it in one word, it is irresistable. The marinade for this recipe can be used for grilled chicken or even roasted chicken.
Lavender chicken
3 boneless chicken breast (I used chicken breasts because that is what I had on hand but I think bone in chicken pieces would work even better)
For the marinade
1 teaspoon fresh thyme
1 teaspoon fresh rosemary chopped
1/3 cup honey
1 teaspoon fresh marjoram
1 clove garlic minced
1/3 cup balsamic vinegar
1 teaspoon fresh lavender
1 1/2 cups coconut milk
Combine all the marinade ingredients in a bowl. whisk to combine
Marinate the chicken in the mixture for 2 hours
Drain the chicken , reserve the marinate
Sear the chicken pieces to give them a nice golden brown color
To the reserved marinade add the coconut milk and whisk to combine
Add the coconut marinade mixture to the pot with the chicken and cook on medium low heat for 15 minutes, turn the chicken pieces over and cook for 10 more minutes
Serve with rice or a salad, drizzle with the sauce remaining in the pot
sybaritica
/ July 9, 2012How does dried lavender measure up against the fresh? I have some of the dried variety but I haven’t found an occasion to use it yet.
Sawsan@ Chef in disguise
/ July 10, 2012The rule here is to use 1/3 lavender dried flowers in the place of fresh and always start with a little amount and see how you like it then you can add more if you want
Janet Childs ツ
/ July 3, 2012I am really into lavender right now — just planted 6 new plants in the herb garden. Love the idea of a savory recipe. Thanks! Oh, love the blog! Adding to to Feeddler now!
Sawsan@ Chef in disguise
/ July 3, 2012Hello Janet and thank you for stopping by and for following my blog
I think I need to plant some lavender too
Profiteroles & Ponytails
/ June 29, 2012This does sound irresistable! I’ve never cooked anything savory with lavender, but now I can’t wait to try it. I’ve been meaning to pick up some lavender to grow in my garden and this has inspired me to pick some up tomorrow on my morning off work. Happy travels with your family!
Sawsan@ Chef in disguise
/ June 29, 2012Thank you for your kind wishes and I am really glad the recipe inspired you
Profiteroles & Ponytails
/ July 2, 2012I bought French and English Lavender on Saturday — now I just need to wait for them to grow!
Sawsan@ Chef in disguise
/ July 2, 2012Wising you the best of luck with both plants
vanessalillian
/ June 28, 2012I’m so glad you posted about lavender. I’ve been wondering for quite some time how to use it, and whether there are only certain varieties one can use. Did you use a particular variety, and do you know whether there are any you shouldn’t use?
Sawsan@ Chef in disguise
/ June 28, 2012Hello Vanessa,
I am really glad you found the post helpful.
There are different varieties of lavender, I used one I got from a friend of mine, I researched it and what I came up with is that all the different lavender varieties are edible, the best is the English Lavender if you can find it because it has a sweet taste.The rule to use is, the lighter color the flower, the more delicate the flavor.
Jenni
/ June 27, 2012Oh my! I would have never thought to use lavender for chicken, but now that you have done it, it sounds lovely! Thanks for sharing this!
Sawsan@ Chef in disguise
/ June 28, 2012Thank you Jenni, it is really worth a try, a refreshing change that I look forward to repeating
Karen
/ June 27, 2012Your recipe sounds delicious. With the coconut milk and the marinade mixture, the flavor has to be so good. Enjoy your road trip…I look forward to seeing the photos on your return.
Sawsan@ Chef in disguise
/ June 28, 2012Thank you so much for your kind wishes
I have so many pictures to share soon and I hope you’ll enjoy them
Karen
/ June 28, 2012I know that I am going to enjoy them. You live in a wonderful part of the world with so many ancient treasures.
Sawsan@ Chef in disguise
/ June 28, 2012You are too kind Karen
thedrivencook
/ June 27, 2012Lovely flavors in this dish!
Sawsan@ Chef in disguise
/ June 28, 2012Thank you Ashley
Kristy
/ June 26, 2012Look at the color on that chicken! That looks gorgeous. I’m definitely making this one soon.
Have a wonderful time on your road trip. Those are my favorite kinds of vacations – such wonderful memories are created. Can’t wait to hear about it when you’re back. Safe travels. 
Sawsan@ Chef in disguise
/ June 28, 2012Thank you Kristy, it was a wonderful trip and I totally agree with you. Road trips are my favorite vacation too, time to bond and be “just us”
I can’t wait to hear what you think of the chicken
Jessica Maher (@kbelleicious)
/ June 26, 2012i don’t think chicken has ever looked so beautiful before. Never thought to combine lavender and chicken but it sounds phenomenal.
Geni - Sweet and Crumby
/ June 26, 2012Hello Sawsan! This chicken looks absolutely dreamy and gorgeous. I love using lavender in my sweet dishes but I have not ventured out to try it in savory dishes. I can’t wait now that I see this chicken dish. Have fun on your road trip!
Sawsan@ Chef in disguise
/ June 28, 2012Thank you so much for the kind wishes Geni.I can’t wait to hear what you think of lavender in savory dishes when you have a chance to try it
rsmacaalay
/ June 25, 2012Another great use of lavender!
renu
/ June 25, 2012mmmmmm… yummyyyy
Marina@Picnic at Marina
/ June 25, 2012What an inspiring post! Thanks and have a good road trip!
Courtney
/ June 25, 2012Ooh, have fun on your trip – you are very brave.
I bet this chicken was absolutely perfect with the feta salad!
bijin
/ June 25, 2012Sawsan, not sure how I found your site a few weeks ago but I added you to my google reader. Because my son right now is in Jordan for a 2 month internship is probably why I searched for info about Jordan. He is doing internship with a non-profit organization. This is his 2nd time there and love the people and culture. Your photos are so beautiful. I look forward to your latest posting.
Bluejellybeans
/ June 25, 2012hmm! it looks and sounds delicious
I hope you are having fun on your road trip
Villy
/ June 24, 2012What a lovely dish!
mjskit
/ June 24, 2012WOW – the lavender overpowered 1 tsp of marjoram!?! Interesting. Now I have to try it. It does look delicious. Hope you’re having a wonderful trip!
Sawsan@ Chef in disguise
/ June 29, 2012Hello MJ, I think it is the cooking in the coconut milk that brings out the lavender and tones down the marjoram.
I hope to hear what you think of this if you give it a try
Asiya
/ June 24, 2012Never had chicken with lavender before…Looks great!
Rufus' Food and Spirits Guide
/ June 24, 2012What an elegant meal!
Norma Chang
/ June 24, 2012Hope you are having a wonderful trip, looking forward to pictures.
Great chicken recipe.
ChgoJohn
/ June 24, 2012I’ve always been leery of using lavender, afraid that a little would be too much. But here, with such a nice mixture of herbs, I bet it would be delicious and not at all overbearing. I need to give your dish a try, Sawsan. Thank you.
Petra is such a beautiful place and one that I’ve always wanted to see. Wising you and your family a wonderful, safe holiday. Cannot wait to see the pictures.
Eva kitcheninspirations.wordpress.com
/ June 24, 2012I’m making your salad today, Sawsan. I’ve paired it with a lovely spelt scone that I found on Kelly’s (Inspired Edibles, also Canadian!) blog. It’s for a brunch today for my BFF who is gluten intolerant. I’m very excited about the salad!
Hope you have a safe and fun time on your road trip.
Suz
/ June 24, 2012Mm, that chicken looks so sticky & succulent. I haven’t ever tasted lavender in food, but it’s definitely something I’d like to try one day.
I hope you’re having a fun road trip! Can’t wait to see the pictures.
Nami | Just One Cookbook
/ June 24, 2012I need to keep this recipe until the day I purchase the lavender. I kept several recipes using lavender so I can’t wait to cook with lavender. This chicken has amazing glaze! How delicious!
Chica Andaluza
/ June 24, 2012This sounds absolutely stunning (and the photos are so beautiful Sawsan). My lavender doesn´t have too many flowers just yet (we had to cut it back as it was going wild! But it will soon and I´ll be trying some of these beautiful lavender inspired recipes.
Bam's Kitchen
/ June 24, 2012Have a safe and wonderful trip and can’t wait to hear all about it upon your return. Chicken looks and sounds yummy. I agree though with you that some bone in chicken might be just the ticket for this recipe.
Korena in the Kitchen
/ June 24, 2012Lavender, balsamic vinegar, and coconut milk – sounds wonderful!
Eha
/ June 24, 2012First of all, do hope this finds you having the time of your life! I have wanted to see the rose-red city of Petra all my life and shall probably do so only thru’ photos – so, please! Love the chicken recipe – as I said, cooking with lavender is in the kindy department for me, but coconut!!!! In your part of the world? Somehow this is so SE Asian/Asian!! Will delight in trying
!
Sarvani @ baker in disguise
/ June 24, 2012am soo soo intrigued by this whole dish.. lavender chicken.. its on my things to make.. after I find my stash of lavender!!!
Choc Chip Uru
/ June 24, 2012I Have never actually seen lavender in savoury dishes, this looks stunning
What a twist!
Cheers
Choc Chip Uru
hotlyspiced
/ June 24, 2012That does look very delicious and yes, I am sure you could make this equally well with pieces on the bone. Enjoy your road trip. I’ve always wanted to see the Dead Sea. xx