May 15, 2015
Fabulous Friday Flavour: Home-made Honey Roasted Chicken Rice
Being horribly jet-lagged couldn’t stop me from getting busy in the kitchen last week. I may have felt like I could have doze off standing up or by doing anything at all, yet as soon I get my hands dirty with all the ingredients I have on hand, I was buzzing with such adrenaline again! I was raring to go, go, go!
There weren’t much in the fridge, but with a couple of essential ingredients like fresh chillies, garlic, cumin, soy sauce, fresh lime, ginger, cube stocks and honey amongst the few of my kitchen staples, the possibilities were endless!
Making Honey-Roasted Chicken Rice sounded appealing and I thought that I would recycle an old recipe of my Home made Chicken Rice for a sumptuous weekend dinner. It has been a while since I made them. It was time to connect with an old friend again.
We were only missing chicken plus 2 other things , and getting them from our nearest supermarket took only 10 minutes. Wait. Make that 25 minutes with kids in tow.
This recipe sounded like it requires a lot of ingredients, time and effort but really, 45 minutes was all it took from end to end. I made a little tweak from the previous recipe denoted with **. And the results: Extremely satisfying!
- 8 pieces chicken legs
- 2 inch ginger, pounded
- 2 tbsp sweet soya (black) sauce
- 2 tbsp dark soy sauce
- 3 tbsp honey
- 1 tspn salt
- 1 tspn ground white paper
- 2 tspn ALL SPICE powder
- 2 tspn tumeric powder
- 1.5 tspn cumin powder
- 1 inch ginger sliced
- Tumeric Leaves (optional)
- Cucumber, sliced
- Pre-heat oven to 180 degrees Celsius
- Combine pounded ginger, soy sauces, honey, salt, white pepper, All Spice powder, tumeric and cumin and rub it all over the chicken. Leave it to marinade for min. 15 minutes.
- Prepare aluminum foil – put in the marinated chicken and spread the sliced ginger on top of the chicken. Lay the tumeric leaves over the chicken (if using)
- Crimp the aluminum foil together end-to-end loosely. Put in the oven for 30-40minutes
- After which, open up the aluminium foil a little bit and roast for 5-10 minutes till golden brown and the skin becomes crispier. (Leave it too long or the chicken will get dry)
- Once the skin is brown enough, keep the aluminum foil loosely crimped together to keep it moist
- Serve with salad or rice on the side.
- An easy dish to make to satisfy even the pickiest pallete.
Fluffy seasoned rice, flavourful broth of soup, sweet-spicy-tangy chilli sauce with succulent, moist and juicy roasted chicken falling off the bone…what is there not to like! This is food for the soul!
#FoodieFriDIYs #HomeMatters #SQHOP
You always remain me of how important presentation is in a nicely prepared meal. Great post!
Thank you, Barb for leaving the comments. You meant “remind”, right?
And my reply got truncated. It’s also good to eat too regardless of presentation. But, presentation do play a part!
Oh my gosh, Honey Roasted Chicken sounds delicious! And it looks beautiful too. Thanks for sharing at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂
~Lorelai
Life With Lorelai
It is actually pretty good taste-wise. :)Thanks again Lorelai for leaving a comment. 🙂