Tuesday, July 25, 2006

Overnight Prep Needed

...and it is so totally worth it!!!

I've made this chicken once before and didn't marinate the chicken, but for 30 minutes...this is 100% OMG so worth it, SO much better. I highly recommend doing this and putting in the extra time soak the chicken overnight. Read on...(FYI, I added three things to the recipe (my initials are placed next to) and I think they are worth it, but if you don't have them, continue on without!)

Yep, had a long day at work, so I had to have a "little sip" before making dinner.


Indonesian Ginger Chicken
The Barefoot Contessa Cookbook
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings

1 cup honey
3/4 cup soy sauce
1/4 cup chopped garlic (8 to 12 cloves)
1/2 cup peeled and chopped fresh ginger root
10 Cardamon Pods, cracked (sse)
1 large pinch red pepper flakes (sse)
1 small handful cilantro, chopped (sse)
3 1/2 pound chickens, quartered

Cook the first seven ingredients in a small saucepan over low heat until the honey is melted, then allow to cool. Arrange the chicken in 1 layer in a 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 F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Serve with Basmati Rice and Roasted Carrots.

I served roasted potatoes...again!

All that yummy juice would be great on some rice though! But it was just as good on some little potatoes!


NOTES: My chicken took longer than the specified time. It went about 15 minutes longer. But as the recipe says, when the juice runs clear...it's done. Giant had a package of chicken quarters for like $5 and it was on sale and I got it for $2! Five quarters for $2 bucks!!!

I think if you want to avoid the oven/kitchen, this would be amazing on the grill. Go forth and conquer my friends.

Also, for those of you who don't cook...this is so easy...I insist that you try it!!! You know who you are...Make the sauce, pour it over the chicken (buy an aluminum pan), sit overnight, turn on oven, cook and eat!

5 comments:

Dancer in DC said...

REALLY good - the overnight soaking means the flavor actually gets into the chicken (especially the darker meat).

Enjoy!

joyous said...

Can I make this without the Cardemon and have the same flavor?

ScottE. said...

I couldn't taste the cardamon, so I would have no problem making it without. Jason could taste it. Go ahead and omit!

FYI: There was some leftover chicken from this meal and I pulled it all off the bone and cleaned it up (fat/bone/skin) and just had a little cup of shredded chicken. I put some of the sauce over it and reheated for lunch today...AWESOME! So super tasty. Just sort of reminded me of the "Yummy yummy bourbon chicken" in the food courts at the mall. Sweet & savory, almost a teriyaki like flavor.

Jon said...

I was waiting to see where the rum came into play with the sauce for the chicken. Now I see it was just something to help YOU along. Nice.

ScottE. said...

Yep, just needed a cocktail to get me moving! It's a good thing!