Saturday, February 21, 2009

Spicy-Sweet Chicken

So this is not the greatest picture but we did enjoy this new chicken recipe, it was adapted from Martha Stuart Living. It was for chicken wings but I used pieces of chicken breast, and I substituted a few things for things that I had. I have been trying to go through the many recipes I have pulled out of magazines and printed out and try them and toss the ones we did not like. Of coarse I am starting with ones I have the ingredients for.
Spicy - Sweet Chicken
For the chicken
1/2 cup hoisin sauce
2 TBS finely grated orange zest ( I used orange juice since I did not have fresh oranges)
1/4 to 1/2 cup hot-chile sauce ( I used a couple TBS of Chili oil)
1/4 cup honey
4 1/2 lbs wings (I used about 2 lbs chicken breast)
For Sauce
2 tea. safflower oil ( I used what I had but don't remember what type I used )
3 garlic cloves minced
1/2 orange juice
2 TBS honey ( I used a little more)
2 teas hoisin sauce
I put sesame seeds and chives on top when serving
1. whisk hoisin, zest, hot sauce, honey, in large bowl, refrigerate 1/2 cup. add chicken to remaining and toss to coat. cover and refrigerate, toss occasionally for at least 2 hours ( or overnight).
2. preheat oven to 375. arrange on baking sheet and bake for 20 mins (I put mine on rods to turn easier) turn after 20 mins and brush with half the reserved marinade. increase oven to 425 . for additional 20 mins.
3. for sauce heat oil, and garlic in small pan for about a min. add juice, honey, hoisin cook until begins to thicken. serve as a dipping sauce or pour over chicken.
I used sesame seeds and chive on top.

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