Easy to make, economical, healthy, a crowd pleaser, honey chicken is always a winner.
Having trouble with fussy eaters, worry no more, this dish will have them scurrying to the dinner table on the first gong. I often made this for my girls when they were younger and now my grandchildren. In cooking classes, high school kids who were hard to bring on board to try different foods always wolfed this recipe down, so give it a try, step back and listen to the chorus of appraise for you.
I usually use chicken wings as they are cheap and soak up the flavours well. Buy free range wings or drumsticks and they are still cheaper than other cuts of chicken. This is a great dish any time of year, I have teamed it with a winter salad to match the rain pouring down and the mandatory ugg boots to keep the cold at bay.
Make extra, this dish is a great lunch box treat. For small people, aka children, you may like to leave out the chilli.
Cooks note: mise en place: a French cooking term for having everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.
oven on 180oC
heat proof baking dish
Ingredients: prepare all ingredients first
8 free range chicken drumsticks
1/2 teaspoon chilli flakes
1 tablespoon honey
2 cloves crushed garlic
1 tablespoon grated ginger
1/4 cup of wheat, preservative free tamari
2 tablespoons olive oil
optional: if you have an orange add the zest and juice.
Put all ingredients in the baking dish, with clean hand, mix and rub in the marinade into the chicken.
Stand for 10 minutes.
Bake at 180oC for 50-60 minutes. Turn chicken occasionally. Chicken is done when it is starting to fall off the bone.
1 1/2 cups finely shredded red cabbage
1 1/2 cups finely shredded green cabbage
1 handful of snow peas, washed, ends removed and each one sliced into 3 pieces. Cut several at a time.
1 medium to large carrot, end removed, washed and grated
2 spring onion, base and tops removed, washed and finely sliced
3/4 cup raw cashew nuts
3/4 cup plain full fat yogurt
2 tablespoons fresh egg mayonnaise
Put all salad ingredients in a bowl and toss to mix.
Combine yogurt and mayonnaise and mix through the salad and serve with the chicken.
X 70’s girl