I watch a lot of tv. I blame it on The Mistah. He’s the one who thought it was a good idea to bring Tivo into our relationship. In the six years since we got Tivo, I’m convinced that my reading comprehension skills have dwindled because I spend my free time watching whatever shows I’m into at the moment. Lost, Gilmore Girls, RuPaul’s Drag Race, Secrets of a Restaurant Chef, Absolutely Fabulous, you’ve all contributed to my downfall.
However, because of Tivo, I can free myself from the chains of the Mad Men’s advertisements. No longer must I sit through 30 second infomercials proclaiming the virtues of Crazy Glue (strong enough to hold a man suspended in mid air!) or Nu Finish (the once a year car polish!). My brain will not be washed into handing over $9.99 for a blanket with sleeves. Maybe Tivo isn’t the devil I make it out to be after all.
My cooking often reflects the intersection of the cooking shows I watch and the blogs I follow. That’s how Ina’s Indonesian Ginger Chicken came to be sitting on my dinner plate. I’ve got a Season Pass for Barefoot Contessa, so Ina and I hang out regularly. And then The Kitchen Witch blogged about Ina’s chicken. While it may not do anything to improve my reading comprehension, this recipe will free up about an hour of time that I can use to plow through my list of shows Now Playing on Tivo.
Ina’s Indonesian Ginger Chicken
Adapted from Ina Garten
BAH Note: Ina’s original recipe calls for two chickens. When I made this, I had neither the freezer space nor the appetite for 7 pounds of chicken. So I cut that in half. If you’ve got a crowd to feed, or space in the deep freeze, go ahead and make a big batch.
- 1 chicken, approximately 3 1/2pounds, quartered (or 3 1/2 pounds of chicken parts)
- 1/2 cup honey
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup grated fresh ginger
- Dash of sriracha hot sauce (optional)
Combine the honey, 1/4 cup soy sauce, and grated ginger in a small sauce pan. Heat over low to melt the honey and stir well. Taste for seasoning and add 1 to 2 tablespoons more soy sauce if desired. If using sriracha, add a few drops and taste. Add more if desired.
Place the chicken skin side down in a baking pan and cover with the sauce. Cover the pan with aluminum foil and marinate overnight in the refrigerator.
Approximately 30 minutes before you’re ready to cook, pull the pan out of the refrigerator and let the pan sit at room temperature.
Heat the oven to 350 degrees.
Place the covered pan in the oven and bake for 30 minutes. Then carefully remove the foil, turn the chicken skin side up, and raise the temperature to 375 degrees. Bake for another 30 to 45 minutes until the chicken is fully cooked and the sauce turns a deep, dark brown.