Hi everyone. So, I was just thinking about this great Honey-Ginger Chicken dish that my friend, Abby, had made at our joint-dinner party a few years ago and I decided to get the recipe. I had no idea how few ingredients it required and how easy the prep was. It was almost too good to be true.
What is a joint-dinner party, you may ask? Well, necessity is the mother of invention; We have many mutual friends who had invited us both to many dinner parties and we wanted (and felt a social obligation) to reciprocate. Because we both had little kids at the time, it seemed daunting to invite everyone over for a bunch of Saturday nights. Since there was quite a bit of overlap of the friends, we decided to have them all over at once for one dinner party and we would share in the cooking. It worked out great and the shared work made it much more relaxing.
Here is the Indonesian Ginger Chicken Recipe , (can also be made with tofu), originally from the Barefoot Contessa. Make extra and freeze. Also, great for dinner parties, to bring to post partum friends or friends who need some tlc. If we think about it for a minute, we all have a few of those at all times.
Prep Time: 15 minutes, plus overnight marinating time
Cook Time: about 1 hour
Yield: 4 to 6 servings
1/2 it for one chicken
Indonesian Ginger Chicken:
1 cup honey
3/4 cup soy sauce
1/2 cup grated peeled fresh ginger root
1/4 cup minced garlic (8-12 cloves)
Two chickens, about 3 1/2 pounds each, quartered and backs removed (I used about 3 lbs of boneless, skinless chicken thighs)Also, there was so much marinade that I threw in 1 lb of cubed tofu.
In a small saucepan, cook the honey, soy sauce, ginger and garlic over low heat until the honey is melted. Alternatively, you can combine the marinade ingredients in a microwave-safe container and heat for approximately 30 seconds on high, or until the honey is melted.
Place the chickens in a large, shallow roasting pan, skin side down, and pour on the sauce. Cover the pan tightly with foil and marinate overnight in the refrigerator.
Preheat the oven to 350 degrees. Bake the chicken, covered, for 30 minutes. Uncover the pan, turn the chicken skin side up, and increase the oven temperature to 375 degrees F. Bake for 30 minutes more, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown. Serve hot or cold.