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).