Even though we are an all natural, 100% free range pork farm, we actually do eat something other than pork! We enjoy chicken and because chicken, like pork, is so versatile. I always try to find different, family-friendly recipes. My family loves ginger so when I found this recipe of Indonesian Ginger Chicken, it was a no-brainer!
- 1 cup organic local honey
- 1/2 cup soy sauce – reduced sodium
- 1/4 cup minced garlic- about 10–12 cloves
- 1/2 cup peeled and grated fresh ginger root
- 1/4 cup tamarin
- 1/4 cup white wine- I used a chardonnay that bought and did not like but kept to cook with. Any white wine would be just fine
- 2 chickens- quartered, with backs removed
- Cook the honey, soy sauce, garlic, ginger, tamarin and white wine in a small saucepan over low heat until the honey is melted.
- Arrange the chicken in a large, shallow baking pan, skin side down and pour the sauce over the chicken.
- Cover the pan tightly and marinate overnight in the refrigerator. (I let mine sit for 2 nights)
- Remove the pan from the fridge about a hour before you are ready to cook the chicken
- Preheat the oven to 350 degrees, place the chicken in the oven- still covered- and bake for 30 minutes.
- Uncover the pan, turn the chicken side p and raise the temperature t0 375 degrees
- Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown