Joelen’s Culinary Adventures has quite an ambitious list of food blogging events. I couldn’t keep up this month, but I do have an entry for Iron Chef: Honey. For this one, make a dish where honey is one of the main ingredients.
I got this chicken marinade recipe from my Uncle George’s second wife, Cathy. They met when George was on his 7-year sailing trip around the world in the 1980s; Cathy is from Australia. She made this for us once when they had first come back to the States via the Atlantic Ocean and up the Intracoastal Waterway from North Carolina. I hadn’t made it in quite a while, but we really enjoyed it, so I’ll have to make it again soon.
Cathy Twomey’s Chicken
2 lbs. bone-in, skin-on chicken
1/2 cup clear honey
2 tsp. curry powder
2 tsp. soy sauce
1/2 cup water
1/4 cup vegetable oil
Whisk all marinade ingredients together in a small saucepan and heat over low heat till well combined. Cool. Season chicken with salt and pepper; loosen skin with fingers and make two one-inch cuts in skin (do not cut meat) to allow marinade to get to meat. Pour marinade over chicken and refrigerate for several hours or overnight.
There are various ways to cook this. It’s done when an instant-read thermometer reads 160 degrees F.
In a skillet or saute pan: Brown chicken well on both sides, turn heat to low, cover and simmer 20 minutes till done.
In a grill pan: Heat oven to 350 degrees F. Cook chicken on both sides in oven-proof grill pan (I used cast iron), till well marked. Place pan in oven and bake for 20 minutes or till done.
I served the chicken with an Asian noodle salad that I made up this afternoon. I’ll post that recipe later. It worked out quite well.