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