Thursday, May 30, 2013

Honey Ginger Soy Chicken

Awhile back, I ordered a book called The Mom 100 Cookbook from Scholastic.  I read good reviews on Amazon and decided to buy it without knowing much about the book or the author.  Come to find out, Katie Workman is pretty well known in the cooking world.  She runs a website that shares famous chefs' recipes.  She lives in New York City and has two sons.  The main reason I decided to order the cookbook was because it was supposed to be for real moms and contained recipes for real food.  I was not disappointed when I received this book.  First of all, it has reviews from famous chefs such as Ina Garten and Bobby Flay on the back cover.   Next, it reads like a book.  The layout is fabulous.  She gives you 20 situations and gives you 5 recipes for each situation, everything from breakfast to bake sale to potluck.  Another thing I like is all her tips.  She has tips throughout the book on everything from getting kids to try food to cooking tips to different variations of the recipes.  Finally, there are a ton of delicious looking recipes.  I put a post it flag on each recipe I want to try and my book has more blue flags than empty white pages.  Most of the recipes are healthier and contain fresher ingredients.  Some are in my comfort zone and some aren't.  For example, there is a chicken strip recipe I plan on trying later this week but tonight's dish is something that I wouldn't typically make.  This Honey Ginger Soy Chicken recipe is found in the Potluck chapter.

The case:
Honey Ginger Soy Chicken
Adapted from The Mom 100 Cookbook by: Katie Workman
  • 1/3 cup honey, at room temperature
  • 1/4 cup low-sodium soy sauce
  • 1/8 cup grated peeled fresh ginger
  • 4 minced garlic cloves
  • 1 package skin on chicken thighs (5 pieces)
  1. Place the honey, soy sauce, ginger, and garlic cloves in a bowl and whisk until blended.  
  2. Arrange the chicken in a foil-lined baking dish skin side down.  Pour the honey mixture over the chicken and stir so mixture evenly coats chicken.  Cover tightly with aluminum foil and marinate overnight.
  3. Preheat oven to 350.
  4. Bake covered for 30 minutes.  Uncover the pan , turn the chicken skin side up, and increase oven temperature to 375.  Continue baking for 35 minutes.  Serve the chicken with the pan sauce.

The ruling:
Absolutely loved this!!!  This chicken had so much flavor.  The pan sauce was perfect over the brown rice.  I can't wait to try more recipes in Katie's cookbook.
Rating: 6
Make again? Yes and soon!

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