Name: Honey ginger baked chicken
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 10 centimetre piece fresh ginger (50g), sliced thinly; 1 medium lemon (140g); 1/4 cup (55g) firmly packed brown sugar; 1/3 cup (120g) honey; 1/4 cup (60ml) water; 2 clove garlic, crushed; 1 fresh large green chilli, chopped, optional; 4 x 200g chicken thigh cutlets; 4 x 150g chicken drumsticks; 3 green onions, sliced thinly

Ingredients

10 centimetre piece fresh ginger (50g), sliced thinly

1 medium lemon (140g)

1/4 cup (55g) firmly packed brown sugar

1/3 cup (120g) honey

1/4 cup (60ml) water

2 clove garlic, crushed

1 fresh large green chilli, chopped, optional

4 x 200g chicken thigh cutlets

4 x 150g chicken drumsticks

3 green onions, sliced thinly

Method

1.Cut ginger slices into thin strips. Remove rind thinly from lemon using a zester, or peel rind with a vegetable peeler, avoiding the white pith; cut rind into thin strips.

2.Stir sugar, honey and the water in medium saucepan over medium heat until sugar is dissolved; bring to the boil. Add ginger; simmer, stirring, 5 minutes or until ginger is tender. Transfer to large heatproof bowl; stir in garlic, chilli and rind.

3.Cut deep slashes through the thick part of the chicken flesh at 2cm intervals; combine with honey ginger mixture. Cover; refrigerate 3 hours or overnight, turning chicken occasionally.

4.Preheat oven to 180°C (160°C fan-forced). Place chicken mixture, in single layer, in medium baking dish. Roast, uncovered, about 40 minutes or until chicken is browned and cooked through.

5.Top chicken with green onions and serve with steamed rice, if desired.

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