Friday, October 28, 2016

Len's Recipe of the Month - October 2016

Honey Garlic Chicken.   

What's not to like there?  Honey.   Garlic.  Chicken.

This is one of those stomach-warming dishes that just seem to be naturals for the Fall season.  Except, of course, in Los Angeles when October is the hottest month of the year.   Nevertheless, this is a great dish you can try.

The great thing about this is that you can make it in a slow cooker or in the oven.  I've done it both ways and they were identical successes.  You make it with almost the same ingredients either way.

Get four bone-in chicken thighs.   Here's the one difference in preparation.   If you are going to do this in the oven, you might want the skin on.   That will crisp up with the sauce you will prepare.

Let's continue for the slow cooker method.   Hopefully, you've got one of those slow cooker liners that makes clean-up a breeze.   Place the chicken on the bottom.   Next layer on about 16 ounces of halved baby red potatoes.   They really absorb the flavor nicely.

Either use a half-pound of baby carrots or two adult carrots sliced.   Add the veggies to the crock pot.   Then slice up one medium onion and put that in there, too.

Here's the sauce you need to make and it is marvelous.   In a bowl, add the following:

1/2 cup soy sauce.

1/2 cup honey.

1/4 ketchup.

Three finely chopped cloves of garlic.

1/2 teaspoon of sea salt.

1/2 teaspoon of black pepper.

A dash of oregano.   A pinch of chili powder.

Set the slow cooker for low and 8 hours or high and 4 hours.   Or...

Bake in the oven at 350 degrees for an hour.

Either way...enjoy.

Dinner last night:  Roast chicken dinner.

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