Tamari and Honey Chicken

My Mum would make this dish all the time when I was a kid, and I still love it today. My whole family in fact loves it. I watch now as my children, nieces, and nephews all eat it up with the same enjoyment.

This is a very nostalgic for me and its my go to dish when I’m feeling a little run down, it seems to always pick me up and remind me of my mum making me feel cosy, loved and snug.

I have adapted this dish to make it into a healthier version so that I can continue to enjoy it for many years to come, and I hope to maybe be able to introduce this and make it for my own grandchildren one day, who knows.

I have swapped soy sauce for Japanese Organic Tamari (available in all good supermarkets) because it is better for you and it also contains much less salt than traditional soy sauce. Tamari’s low sodium count makes it possible to reduce your intake by around 30% without having to compromise flavour.  It also aids in the digestion of fruits and vegetables, while being rich in several minerals, and is a good source of vitamin B3, protein, manganese, and tryptophan.

The honey in this dish gives it a lovely sweet salty taste which balances it nicely, and by using honey you are using a nutritional sweetener which is antibacterial.

I love to make this dish for my family, and close friends who enjoy food with rice. I tend to use organic basmati rice which is readily available.

Enjoy it, its the perfect dish for this weather especially as it turns colder, I hope it makes you feel cosy and snug too!


  • 1 pack of organic chicken thighs skinless (use breast chicken if you prefer it) I used 6 thighs with bones from the butcher
  • 1 tbsp of coconut oil
  • 160ml of Tamari
  • 4 teaspoons of honey
  • 1 tbsp of turmeric
  • 3 shallots or 1 large one slice thinly (sometimes organic places have them in a massive size)
  • 2 garlic cloves grated
  • thumb size grated fresh ginger
  • 1 tbsp of cider vinegar
  • 1 tsp of ground spice
  • Cup of filter water
  • Handful of kale


  1. Marinade the chicken in the turmeric and leave for an hour. Follow this with marinading it with ground spice mix.
  2. Mix the Tamari, ginger, garlic and honey together and give it a little whisk place it to one side.
  3. Heat the oil in a medium deep plan, add the shallot and fry for 5 minutes on a medium heat to release the flavours.
  4. Add the chicken and cook for 7 to 10 minutes turning over a couple of times to get the golden look.
  5. Add the Tamari mix to the pan and stir it all in  turning the chicken over so it gets covered. Turn it on a low heat.
  6. This is the bit where you need to be careful, do not let the dish dry out, so continually add a quarter of the water every 3 to 5 minutes and  stir so that the sauce stays thick. Try not to make the sauce watery. After 20 minutes of doing this check the chicken. Switch off the cooker, add the kale pop a lid on it so to steam it for 5 minutes. Pick the lid off and swirl the kale in to grab the sauce.
  7. Serve it with rice and enjoy. Maybe this dish will give you a hug like it does for me!