Monday, March 29, 2010

Indonesian Ginger Chicken/Tofu

I kept putting off trying this recipe because it asks for 1 cup of honey (expensive!) and 1/2 cup of peeled and grated ginger (time intensive!), but really, it's worth it, especially if you half the recipe. The recipe has the chicken baked, which I did, but I think it'll be equally tasty grilled (I'd reserve the marinade and boil it for 5-10 minutes and serve over the chicken). I also can't wait to try this with tofu!

Indonesian Ginger Chicken
Barefoot Contessa

1 cup honey
3/4 c soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger root
2 chickens (3 1/2 pounds each), quartered with backs removed

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees.

Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees (oops, I forgot to do this, but it turned out fine). Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

Try this with Curried Couscous.

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