Gathering Around the Table with a Good Friend and a Keeper From the Recipe Box

Last June my friend Tracy came to spend a few days at our house. We drove around and took photos, relaxed, I prepared some favorite dishes, and we got her blog going. Then we made plans for a return visit. That week-end we planned in June began tonight. We both took a personal day from teaching tomorrow. We will de-stress in the greenhouse, take photo walks, drive to Bangs Mountain, do some writing, and solve world problems. Tracy and I met during my teaching days in Kennewick and have been friends for about twenty years.  JEJ has to raise his hand to get into the conversation once we get started.
Tonight I tried a recipe I have had for awhile. I knew Tracy loved ginger and we decided this recipe is a keeper. Instead of the whole chicken, I just used thighs. Easy and very tasty!
 
Indonesian Ginger Chicken

Copyright, 1999, The Barefoot Contessa Cookbook, Ina Garten

Ingredients

nocoupons

• 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 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. 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 the oven to 350 degrees F.

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 375 degrees F. 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.