Saturday, January 14, 2012

Roast Sesame Chicken with Tangerine Ginger Glaze


OK I know another chicken recipe from me. I promise you that we will get away from this protein (not entirely, but we will look into the use of others) at some point. I made this because the hubby did the shopping this week and he had already defrosted the chicken thighs so I did not want them to go to waste. Great thing about cooking is that there are as many ways to make things as there are ingredients available in the world so you can have the same protein made a million different ways. Today I bring you a very simple but tasty recipe:

Roast Sesame Chicken with Tangerine Ginger Glaze
Makes 8-10 portions

1 Pack chicken thighs (with 8-10 pieces in it - totally recommend Whole Foods Family Packs)
3 TBSP Extra Virgin Olive Oil
1 tsp Sesame Oil
1 tsp Soy Sauce
Salt and Pepper to taste
1-2 TBSP Sesame Seeds
Ginger Root (1 inch piece thinly sliced length wise)
1 Large Tangarine (Pealed, sliced in half and segments separated)
2 TBSP Honey 
1 Cup Water

Preheat oven to 420 degrees Fahrenheit. In a large, deep baking dish put in your olive oil, sesame oil, soy sauce, salt and pepper and sesame seeds and mix with a whisk until all the ingredients are evenly distributed. 

Take your chicken thighs one by one and coat them with the mixture in the baking dish. Add in your thinly sliced ginger, 1TBSP of the honey and tangerine pieces and spread them out as evenly as possible in the baking dish. Once all the pieces are coated arrange them in the baking dish with the skin side up (if you are using skinless chicken put the meatier side up). 

Add the water using a measuring cup and making sure to add it in from the edge of the dish so that you do not remove the coating from the chicken pieces. Cover the dish with either a tight fitting lid or aluminum foil. Place in the oven and bake for about 45 minutes or until you can tell that the pieces are cooked through. 

Remove from oven, uncover and sprinkle the last TBSP of honey on the chicken. Set your oven to broil and place the baking dish halfway away from the broiler surface and allow chicken skin to crisp up for about 5 minutes or until you see the skin is gold and crispy. 

Serve over rice or spinach with a generous amount of the juices from the baking dish for a little extra love and taste. 

2 comments:

  1. Replies
    1. Dear Baking Robot I was thinking about your orange vanilla cupcakes and the fact that citrus is such a great scent to make you feel good during cold winter days. So in many ways you helped to inspire this one.

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