We had just come back from a party and had some cauliflower manchurian which is a Chinese style dish with Indian flavors. I decided to make it for dinner but needed a protein to make with the veggies. I thought of chicken and decided to roast dark meat pieces with some Asian flavors. I thought of tamari, orange juice and ginger. I had lots of oranges in the fridge and decided to use them up. I reduced a mixture of orange juice, tamari, honey and ginger to make a delicious glaze for the chicken.
I placed the chicken pieces on a cookie sheet and poured the glaze all over and roasted the chicken. In retrospect, I should have saved some glaze to pour on top of the chicken once it was cooked. The chicken pieces came out all dark and gooey with the glaze all over them. Remember to line your cookie sheet as the glaze creates quite a mess once is cooked.
The chicken was delicious with the cauliflower and some brown rice. The cauliflower recipe coming up tomorrow…
- 2 cups orange juice
- ½ cup tamari
- 1 tablespoon grated ginger
- 3 tablespoons honey
Add the orange juice, tamari, ginger and honey to a medium pan. Bring to a boil and lower the heat to a simmer till the liquid reduces to about one cup- will take about half an hour.
- 2 pounds chicken, drum sticks and thighs
- ½ cup cilantro, chopped
- 2 green onions, chopped
Preheat oven to 400 degrees F.
Place the chicken onto a lined cookie sheet. Drizzle the tamari liquid all over the chicken and roast for 45 minutes. Baste the chicken every 15 minutes with the tamari liquid. Take out in a bowl and garnish with cilantro and green onions.