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Indonesian Ginger Chicken
Recipe from Ina Garten, The Barefoot Contessa Cookbook
- About 30 minutes before roasting, remove from the refrigerator:
- 2 (3 1/2 lbs) chickens, quartered, with backs removed
- If the giblets and neck are in the chicken cavity, remove them and reserve the giblets.
- Wash chickens and pat dry with paper towels.
- In a small saucepan over medium heat whisk together:
- 1 cup honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves)
- 1/2 cup peeled and grated fresh ginger root
- Cook until honey is melted, then remove from heat and let cool for 10 minutes.
- 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 oven to 350º.
- 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 375ºF.
- 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.
INGREDIENTS:
- 1 cup honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves)
- 1/2 cup peeled and grated fresh ginger root
- 2 (3 1/2 lbs) chickens, quartered, with backs removed
Difficulty: Easy
Prep Time: 15 mins, 1 day marinate time
Cook Time: 1 hour
Servings: 4-6
Serving Size: 1/4 chicken
Serving Suggestions: Serve with steamed veggies or basmati rice.
NEED NUTRITIONAL INFORMATION!
NUTRITION FACTS
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|
Serving Size 1 chicken breast
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|
Amount Per Serving
|
% Daily Values* |
Calories 287g
|
14.4% |
Total Fat 5.2g
|
8.0% |
Saturated Fat 1.1g
|
5.5% |
Polyunsaturated Fat 0.9g
|
|
Monounsaturated Fat 2.4g
|
|
|
|
Sodium 602.2 mg
|
25.1% |
Potassium 616.6mg
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|
Total Carbohydrate 1.3g
|
0.4% |
Dietary Fiber 0.1g
|
|
Sugars 0.5g |
|
Protein 54.6g
|
|
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14.9% |
Vitamin B-6 |
65.7% |
Vitamin C |
9.3% |
Vitamin E |
|
| Calcium | 3.0% |
| Copper | 5.3% |
| Folate | 2.5% |
| Iron | 10.2% |
| Magnesium | 16.8% |
| Manganese | 4.0% |
| Niacin | 132.2% |
| Pantothenic Acid | 19.4% |
| Phosphorus | 46.5% |
| Riboflavin | 12.9% |
| Selenium | 60.2% |
| Thiamin | 11.3% |
| Zinc | 12.7% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |