Monday, January 18, 2010

Barefoot Bloggers - Indonesian Ginger Chicken

Photobucket
Here comes a quick and easy recipe from the Barefoot Bloggers this month. Yes, I am trying to get back up to speed on this group after falling off their wagon the last few months! Todd of A Cooking Dad has chosen this recipe for January.

Save for the overnight marination, this dish is a snap to put together. Marinate chicken in a blend of garlic, ginger, soy sauce and honey, and then bake for a yummy treat. The kids should take to this dish because of the sweetness of honey. I personally love ginger and garlic on any type of meat, so this dish was a done deal from the get-go.

I didn't quite follow the quantities in the
original recipe because I used chicken legs/drumsticks as opposed to a whole chicken, so my quantities are reflected below. I also added some crushed red chilli flakes for some heat and added a tablespoon of Kecap Manis (Indonesian sweet soy sauce) for kicks!

If there was anything I would do differently the next time, I will puree the ginger and garlic in the soy marinade in a blender to get a more uniform "sauce".

Thanks Tod for a great choice!

Indonesian Ginger Chicken (adapted from The Barefoot Contessa Cookbook)

1/4 cup honey
1 Tbsp Kecap Manis (Indonesian sweet soy sauce)
1/2 cup soy sauce
1 tsp crushed red chilli flakes
10 garlic cloves, peeled and crushed
2 Tbsp fresh ginger, minced
8 chicken legs

1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. (Add salt to taste if using reduced sodium soy sauce). Add Kecap Manis and red chilli flakes if using.
2. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce.
3. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
4. Preheat the oven to 350 degrees F.
5. Place the baking pan in the oven and bake for 30 minutes.
6. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F.
7. Continue baking for 30 minutes or until the juices from the meat run clear and the sauce is a rich, dark brown.

9 comments:

Todd M said...

Glad you liked it Ann. The puree idea is probably good - might try that next time. I'll have to try that Kecap Manis sometime - although I am not sure the sweet would change this recipe much since it already has all that sweet in the honey.

Jaya Wagle said...

That does sound simple and delicious Ann. I love that you bake in the dish you marinate. I hate handling raw chicken more than necessary. Maybe I will try this out the once in a blue moon I made chicken.

Joanne said...

I had Indonesian food for the first time not so long ago and I LOVED the flavors in it. THanks for sharing this, I would love to try it. It looks incredibly savory and delicious.

FoodLovers said...

Looks great dear ... nice click
First time here on ur blog you have a lovely space ...

Karine said...

This looks to be a great way to cook with chicken! Thanks for sharing :)

Chef Aimee said...

I love the photo - ginger and chicken are perfect together! :)

s said...

It looks totally delish!!! and hey when u placed me on par with Paltrow..You didnt mean as in 2 extremes of size i hope...i have serious weighty issues with that:)

Sheetal Kiran said...

Oooh ... this is such a lovely combination of some of my favorite flavors. Yeah, I can see how kids would totally dig this! Delicious!!

I have an award waiting for you over at my blog :D

tasteofbeirut said...

Great recipe! I bet that chicken was to die for! Now I am learning about Indonesian cuisine!