Please welcome Adele, our favorite brother’s wife, who knows we’re busy so is helping us out on the blog this week with three recipes that make up a great Shabbat dinner!
Hosting Friday night dinner is not as easy as my mother makes it look; especially when you have a baby who loves to climb all over the place. To make it easier, I decided that my recipes needed to have five ingredients or less—and no fussy stuff!
Nothing that will burn to a crisp if—WHOA, THAT WAS A LOUD ONE!—mommy needs to drop everything and go change a diaper or three…and maybe play a few rounds of peek-a-boo. I can’t even tell you how many times my mom and aunt complimented my food; coming from great cooks like them—serious compliments!
Make it the night before, let it marinade and pop in in the oven. There is so much liquid in this recipe that it was still delicious even though I forgot about it and left it in the oven for an extra HOUR. Whoops.
- 1 cup honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves) (I used the whole head)
- 1/2 cup peeled and grated fresh ginger root
- 2 (3 1/2 pound) chickens, quartered, with backs removed (I used legs)
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Stay tuned for the rest of Adele’s Friday night dinner, later this week!