This recipe by Ina Garten, from the Barefoot Contessa Cookbook, has been on my to try list for far too long. The original version calls for two chickens cut into portions, so I needed to seriously reduce the amount of marinade for just the two of us. Apart from remembering to pop the chicken with its marinade into the refrigerator the night before, this is so extremely simple and qualifies, I think, for Quick Midweek.
I love this kind of recipe, lots of flavour and satisfaction for the minimum of work. How on earth can people say they don't have time to cook! While the oven does all the work you're free to cook a pot of basmati rice and perhaps steam, or quickly stirfry, some veggies to serve on the side. The only real requirement is a little forward planning.
This was really, really good with a nice amount of yummy sauce. The meat was succulent and the marinade ingredients created a wonderfully deep taste. Definitely something to make again and a recipe I would urge you to try.
Indonesian Ginger Chicken - Serves 2
3 Tbsp honey
2 Tbsp soy sauce
2 plump cloves of garlic, minced
4cm piece of fresh ginger root, peeled and minced
4 chicken thighs, skin on, bone in
Heat the honey, soy sauce, garlic, and ginger root in a small saucepan over a low flame until the honey liquefies. Arrange the chicken pieces in one layer in a shallow baking pan, skin side down, and pour over the sauce. Cover the pan tightly with aluminum foil and marinate overnight in the refrigerator.
Take the chicken out of the refrigerator about half an hour before you want to start cooking, it should be at room temperature before you put it in the oven. So if you're doing this for dinner after work, put it on the counter before you take your coat off. Preheat the oven to 180ºC.
Place the baking pan in the oven and bake for 20 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 190ºC. Continue baking for another 20 minutes or until the meat juices run clear and the sauce is a rich, dark brown.
Cook's note: following a tip I saw on the Contessa's Kitchen Proboards I added a pinch of red chilli flakes for a bit more bite, we like spicy.
I love this kind of recipe, lots of flavour and satisfaction for the minimum of work. How on earth can people say they don't have time to cook! While the oven does all the work you're free to cook a pot of basmati rice and perhaps steam, or quickly stirfry, some veggies to serve on the side. The only real requirement is a little forward planning.
This was really, really good with a nice amount of yummy sauce. The meat was succulent and the marinade ingredients created a wonderfully deep taste. Definitely something to make again and a recipe I would urge you to try.
Indonesian Ginger Chicken - Serves 2 3 Tbsp honey
2 Tbsp soy sauce
2 plump cloves of garlic, minced
4cm piece of fresh ginger root, peeled and minced
4 chicken thighs, skin on, bone in
Heat the honey, soy sauce, garlic, and ginger root in a small saucepan over a low flame until the honey liquefies. Arrange the chicken pieces in one layer in a shallow baking pan, skin side down, and pour over the sauce. Cover the pan tightly with aluminum foil and marinate overnight in the refrigerator.
Take the chicken out of the refrigerator about half an hour before you want to start cooking, it should be at room temperature before you put it in the oven. So if you're doing this for dinner after work, put it on the counter before you take your coat off. Preheat the oven to 180ºC.
Place the baking pan in the oven and bake for 20 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 190ºC. Continue baking for another 20 minutes or until the meat juices run clear and the sauce is a rich, dark brown.
Cook's note: following a tip I saw on the Contessa's Kitchen Proboards I added a pinch of red chilli flakes for a bit more bite, we like spicy.
6 comments:
Looks really tasty Pi. It's inspired me to try a Barefoot Contessa recipe, she's never really appealed to me before.
Thanks Pi!!
George xx
This is a staple recipe in our house, I will often do it with drumsticks as my children eat those more readily. Your photo looks gorgeous!
This looks and sounds great, and I will absolutely try it! You´re rigth, 40 minutes in the oven...that I can do after work. Yummy!!
vs
xx
Right up my street Pi. Will be trying this out soon. Buntyxx
One of hers recipes that I really love, I know that some people don't like her, but I do and her recipes always work well, so I am glad that you like it.
Viviana
You gave me this recipe a while back Pi, and it was truly delicious. Very achievable as a mid-week meal.
xx
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