This is one of my favourite dish for dinner. Easy enough for a regular family dinner and sophisticated enough for a dinner party. Have a good weekend!
Honey and Ginger Roast Chicken (Serves 4)
Ingredients
- 10 cm piece fresh ginger (50 g), sliced thinly
- 1 medium lemon (140 g)
- 1/4 firmly (55 g)packed brown sugar
- 1/3 cup (120 g) honey
- 1/4 cup (60 ml) water
- 2 cloves garlic, crushed
- 1 fresh large green chili, chopped, optional
- 4 x 350 g chicken Marylands (or 4 x drumsticks + 4 x chicken thigh cutlets)
- 3 green onions, sliced thinly
Method
- Cut ginger slices into thin strips. Remove rind thinly for lemon using a zester, or peel rind with a vegetable peeler, avoiding the white pith; cut rind into thin strips.
- Stir sugar, honey and the water in medium saucepan over medium heat until sugar is dissolved; bring to the boil. Add ginger; simmer, stirring, 5 minutes or until ginger is tender. Transfer to large heatproof bowl; stir in garlic, chili and rind.
- Cut deep slashes through the thick part of the chicken flesh at 2 cm intervals; combine with honey ginger mixture. Cover; refrigerate 3 hours or overnight, turning chicken occasionally.
- Preheat oven to 180C. Place chicken mixture, in single layer, in medium baking dish. Roast, uncovered, about 40 minutes or until chicken is browned and cooked through.
- Top chicken with green onions and serve with steamed rice, if desired.