Indonesian Chicken

Last weekend, we spent a couple of days at my parents’ house. While there, I saw that my dad had the Barefoot Contessa cookbook and asked if I could borrow it. Of course he said okay, and, much to my surprise, when I opened it, there was an inscription to Brock. Guess it was part of my dad’s “inheritance.” I’ve already tried a few recipes that I’ll add here. This one was a hit. We ate it with steamed rice, and some roasted veggies I’d made the other day (brussels, green bell peppers and zucchini).

Here’s what you need:

2 pounds chicken (I did one pound drumsticks, one pound boneless/skinless thighs)

1/2 cup honey

1/2 cup soy sauce

2 inch piece of ginger root, peeled and diced small

6 garlic cloves, minced

Here’s what you do:

1. In a saucepan, combine the honey, soy sauce, ginger and garlic. Heat over low heat until the honey is melted.

2. In a baking pan, arrange the chicken skin side down. (Mine didn’t really have a skin side to go down, so I just placed them in the pan.) Pour the marinade over the top, cover tightly with foil, and allow to marinate in the fridge overnight (or two…).

3. When you are ready to cook, preheat the oven to 350 degrees. Bake, covered, for 30 minutes.

4. Increase the temperature to 375 degrees, remove the foil, flip the chicken, and cook another 30 minutes or so, until the chicken is cooked through and the sauce becomes a bit thick and sticky.


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