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HONEY AND GINGER-GLAZED CHICKEN
All Around the World Cookbook, Sheila Lukins
Workman Publishing, New York
ISBN 1-65305-237-7 $18.95

Marinade:
1 cup honey
1/2 cup fresh orange juice
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro stems (optional)
1 chicken (3 pounds), cut into 8 serving pieces, trimmed of wing tips
2 scallions (3 inches green left on), thinly sliced on the diagonal for garnish

For the marinade, combine the ingredients in a bowl large enough to hold the chicken pieces. Rinse the chicken well, removing any excess fat, and pat dry. Add to the marinade and toss well to coat. Cover and refrigerate for 30-45 minutes, turning the pieces several times.

Preheat the oven to 350 degrees F. Place the chicken pieces in a shallow baking disk large enough to hold it in a single layer and drizzle with 1 cup of the marinade. Bake, basting with the pan juices every 15 minutes, until the chicken is cooked through, about 45 minutes.

Remove the chicken to a serving platter and cover to keep warm. Reduce the cooking juices on the stove over medium hear until slightly thickened, about 15 minutes. Spoon a bit of sauce over the chicken and sprinkle with scallions. Serve the remaining sauce alongside.

Serves 4.

 

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Last updated: 30-Oct-1999 11:57 AM