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Thursday
Feb112016

Honey Siracha Chicken

 

My computer is very slow and difficult tonite. I can't even get it to rotate my photos, I'm sure through no fault of mine. My wife's not home and I have to complain to someone so it's you. I apologize for not being very pleasant.

Thousands of variations on this in the blogosphere. The Aga does a great job of helping keep lean chicken breasts moist and juicy. Add a little heat, add a little sweet and your in business. It would make sense to use Asian inspired spices with this. I went the Italian route using an Italian salad dressing mix I get from My Spice Sage (where I buy my spices). I took it a step further by sweating some fennel, celery and onions in olive oil first.

This took about an hour but I was in no hurry, probably could hunker down and do this in 30 minutes depending on the size of your chicken breast. These were about 7 ounces each. No idea what that is in metric (yes I do, around 200 grams)

Did I persuade you to try it? Let's see how this went down in the Agakitchen.

Gather up these ingredients and do as say. Show a little good judgement and adjust as needed. This made enough for 4 chicken breast but I only had three.

 

  • 3 stalks of celery, 1 onion, 1 head of fennel...slice 'em thin,  toss into a roasting pan just big enough to comfortably hold the chicken along with a generous glug of olive oil, a pinch of salt and a bay leaf if you have one, and sweat in Baking Oven for around 20 minutes. Use this time wisely
  • In a steel bowl big enough to hold the chicken mix 1/4 cup siracha, 1/4 cup of honey and a tablespoon of dried herbs. I used an Italian blend, garlic onion, basil, etc. 
  • Add the chicken and toss to coat
  • Take veggies out of oven and add chicken, back into Roasting Oven for approximately 20 minutes. If you have any leftover sauce use it to baste the chicken after 10 minutes.
  • Take out the chicken and test for doneness, a thermometer works best, 165 F is safe and delicious.
  • Let it rest 10 minutes
  • Slice and serve, I used the soft Italian veggies as a little bed to prop up the chicken. By design I only used green or white veggies.

That's it, give it a try. No real need to follow a recipe after the first couple of times. Here's what the recipe would sound like if I was talking to one of my cooks.

"Sweat some veggies and then toss the chicken in equal parts honey and siracha, add some seasoning that compliments your veggies. Bake in the oven, slice on the bias for service."

That's way easier.

Cook like you give a s**t, I do, Gerry

 

 

 

 

 

 

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