Sunday, March 27, 2011

Tried & True Recipe #8: Ina's Indonesian Ginger Chicken

Only 3 more to go!!! This one's from the Barefoot Contessa Cookbook. I really love Ina Garten. She love French food too and I have 4 of her cookbooks and they're all good. Clara and I have been meaning to make her homemade ricotta forever now... Clara, are we ever going to do that?! I'm so lazy and don't want to go out and buy cheesecloth.

So this recipe is what I make when I have frozen chicken and have nothing else to make for dinner guests (usually these guys: we LOVE the Ludwinskis!!!) The longer you marinate this, the better, so I usually prepare it in the morning while Jonas is watching tv or playing in his room and Penny is napping, and then in the evening, just pop it in the oven an hour before our friends arrive.

Rarely do I have fresh ginger, but I do usually have the powdered, ground ginger spice stuff in my pantry so that works just fine. Serve this with the chicken cut up after you cook it, over rice and steamed vegetables a la teriyaki chicken bowl.


Indonesian* Ginger Chicken
1/2 cup honey (you can also use agave nectar if you prefer, probably just use a little less)
1/3 cup soy sauce
2 T. minced garlic (about 4-6 cloves)
3-4 T. grated ginger or 2 T. ground ginger
1 to 2 lb. chicken (Ina uses the good stuff, organic free range chicken that she quarters herself, but I use whatever's in my freezer. It's better with bone-in, skin-on chicken pieces, but I've also used boneless skinless chicken breasts and thighs and that works too.)

Cook and stir the honey, soy sauce, garlic, and ginger in a small saucepan over low heat until the honey is melted. 

Put the chicken in a baking pan, skin side down, and pour the sauce over the chicken. Cover the pan in foil and marinate overnight or at least a couple of hours.

When you're ready to bake it, preheat oven to 350 degrees. Bake with foil on for 30 minutes. Then, uncover the pan, turn the chicken over (so it's skin side up) and raise the oven temperature to 375. Bake for 30 more minutes or until the chicken is cooked through and the juices run clear and the sauce is a nice, rich dark brown. 

*Why is this called Indonesian chicken? I don't actually think it's an Indonesian dish, and Ina says that she got the recipe from her friends Devon Fredericks and Susan Costner... those aren't Indonesian names, are they?

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