I made this recipe up yesterday to marinate a full 24 hours. It was nice just to take something from the fridge and pop it in the oven today. I used chicken thigh/leg quarters, as they are pretty cheap. It has half the back on it—but that didn't bother me. I had no desire to try to cut it off! Husband said this was good, but he expected a stronger flavor from all that marinating. I thought the same. What I would change next time is to have the foil off the whole cooking time (only put it back on if it was browning too fast). I think this would reduce the liquid more and make a thicker, stickier sauce to pour over the chicken and rice that I served it on.
Oh, I put some Chinese 5 spice from Penzey’s Spice in the rice, thinking that would reinforce the Asian theme—is Indonesian Asian??—not really sure about that. But the rice went well with the chicken. I also made a mandarin orange salad with homemade honey-mustard dressing which went very well with the chicken. (By the way—the oranges came from my tangerine tree in my backyard—that was fun to use them.) So….a good, fast, and cheap meal. I like that.
--janice
Oh, I put some Chinese 5 spice from Penzey’s Spice in the rice, thinking that would reinforce the Asian theme—is Indonesian Asian??—not really sure about that. But the rice went well with the chicken. I also made a mandarin orange salad with homemade honey-mustard dressing which went very well with the chicken. (By the way—the oranges came from my tangerine tree in my backyard—that was fun to use them.) So….a good, fast, and cheap meal. I like that.
--janice
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1 comment:
this looks delicious! I am anxious to try it!
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