This week is the annual Berks Jazz Fest . It’s rather monumental in the region. It’s presented by the Berks Arts Council and attracts over 40,000 people in 140 concerts in over 50 venues. Yes, it’s something not to be missed. This week reminds me of what I was up to last year. Yeah, I think it’s okay to celebrate where we have been. If we don’t who’ll do it for us (I read that on a motivational note sheet).
Last year I had the opportunity to prepare a locally sourced, whole food and organic meal for the Grammy award winning artist Esperanza Spalding (a young jazz bassist and singer who in 2011 beat out Justin Bieber, Mumford & Sons and Drake for the Grammy Award for Best New Artist). That was fun and the crew and Jazz fest team loved it!
I had been testing recipes for the Spring issue of phoebe’s Pure Food Magazine and the Chili Honey and Chicken Legs recipe submitted by Dan Borkoski, of Sun Bear Apiary, was killer. I prepared it for Esperanza and her crew and it was a big success. I’m sharing a recipe from the Pure Food magazine and this one may be the only one I share … in celebration of the Berks Jazz Fest and all the fun opportunities that pop into my life. Much gratitude!
I hope you enjoy the recipe and much as everyone has and give a little love to the folks at Sun Bear Apiary.
“Being a beekeeper, honey is something my family eats daily around the house. Most mornings are started with honey sweetening a cup of yogurt, drizzled on toast, or occasionally (if we’re feeling really indulgent) poured over pancakes in lieu of syrup. And we’re certainly not above just grabbing a generous taste straight from the spoon.
Honey is also our go-to medicine when there’s a cough going around. In fact, studies have shown honey to be more effective in reducing children’s coughs than an over-the-counter cough suppressant. Amazingly, adding a pinch of cayenne seems to help even more. Give it a try.
If you’re tired of just eating it by the spoonful, and not looking to self-medicate, here’s another honey recipe you can try. It’s quick, super simple, and features some of my all-time favorite flavors.” – Dan Borkoski, Sun Bear Apiary
Sun Bear Apiary is operated by Dan Borkoski in Kennett Square, PA. In addition to producing raw honey in Southern Chester County, Sun Bear Apiary concentrates on improving the health and viability of our local honeybees, by producing locally raised queens and bees for their own operation, and for sale to area beekeepers. Find Sun Bear on Facebook for current info or at sunbearapriary.com.
- 2 tablespoons chili powder blend
- 1 tablespoon local honey
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 whole chicken legs (2 lb.), thighs and drumsticks separated
- Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a shallow baking pan with foil and set an oiled large metal rack in pan.
- Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.
- Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes. Serve with another squeeze of lime to taste, and a side of couscous.
Looks awesome Phoebe! I must try this with breasts (my family prefers white meat poultry).
Hi JanBrinks, it is so easy and flavorful. When I eat chick I prefer white too but did try it with boneless thighs and it worked out well too (and cost effective). Good luck and thank you, the recipe came from a great guy!