Mahogany Chicken - Easy

It is traditional in Jewish households to celebrate December 25 with Chinese food, followed by a movie. Or the other way around.  In an attempt to perpetuate this stereotype, the theme for this month's Kosher Connection is Chinese food.  As part of the rules, we can repost a previously posted recipe, so I'm recycling the basting sauce used for Mahogany Wings and slathering it on other chicken parts as well.

Unless you have a silicone baking mat, line your baking pan with foil.  Use foil, even if you have a non-stick pan, because the sauce has a tendency to chemically bond with your pan.

Chinese Hoisin sauce is a condiment whose ingredients vary wildly across manufacturers. Since the brand I use proclaims as part of its name to be vegetarian, I hate to assume what might be in other brand who don't sport a kosher hechsher (certification).

The noodles alongside the chicken are Udon Noodles with Sweet Ginger Scallion Sauce.  

See you at the googolplex Tuesday.

Mahogany Chicken - Easy
Serves 4

Cooking spray
1 whole chicken, cut up into eighths
2 Tbl. Low-Sodium Soy sauce
1/4 cup Chinese Hoisin sauce
2 Tbl. rice vinegar
1 tsp. ground ginger
2 Tbl. chopped fresh cilantro
1/2 tsp. sesame oil
One scallion, chopped (optional)

Preheat oven to 375F.  Line large rimmed baking pan with aluminum foil.  Lightly spray foil with cooking spray.

Arrange chicken parts in a single layer on baking sheet.   Place in oven and bake for 20 minutes.

Meanwhile, in a small bowl whisk together the remaining ingredients except for the scallions.

After the 20 minutes, remove pan from oven (chicken will be only slightly baked).  Brush on  a coat of basting sauce.  Return pan to oven for another 15 minutes.

Chicken will still be underdone.  Brush on a second coat of basting sauce.   Bake for yet another 10-15 minutes, or until chicken is browned and juice run clear when pierced with a knife.

 Plate chicken. Sprinkle with chopped scallions, if desired, and serve with rice or Udon Noodles with Sweet Ginger Scallion Sauce (recipe to be posted tomorrow).

The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers. 

This month is Chinese Food!  Follow our recipes on Twitter with #KosherRecipes.

1. Sichuan Eggplant @Kitchen Tested	2. Sweet and Sour Chicken - Jamie Geller @JoyofKosher	3. Tofu and Celery Salad with Scallion Oil @JoyofKosher
4. Pot Roast Egg Rolls @ What Jew Wanna Eat	5. Egg Drop Soup @granoladox	6. Baked Wontons @ This American Bite
7. The Jewish Hostess- Chicken in Lettuce Cups	8. Spicy Fried Rice with Peanuts	9. Pastrami Egg Rolls @ Guess Who's Coming 2 Dinner
10. Lemon Chicken @KosherTreifCook	11. Mahogany Chicken	12. Baked Chicken Eggrolls @ Happily Hectic
13. Garlic Chicken Stir Fry @ The Kosher Gastronome	14. Tofu Pad Thai @nonrecipe	15. Garlic Chicken Skewers @Ronnie Fein
16. Beef Dumplings	17. Spicy Roasted Edamame @BusyInBrooklyn	18. Yakitori Turkey w/Fried Rice @ Food,Words & Photos
19. Beef and broccoli @glutenfreenosh	20. Spicy Chicken Lo Mein @thekosherspoon	21. Horchata Rice Pudding with Leftover Rice

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