Roast Chicken Parts
I had a long ,elaborate post written out and then I deleted it mistakenly. Now, I have this short post for you. I’m sorry, but I’m really tired, and I promise to make it up to you later.
I met one of my readers over the weekend, and she did something that touched me to the marrow. I’ll share more of that later (thanks Amaka!), for now, I leave you to speculate on what it could be.
This chicken is really tasty (don’t remove the skin before baking, like I did. Mine weren’t as juicy as I would have liked). It’s sweet, sour, spicy, hot at the same time (talk about complexity). Add it to your chicken repertoire.
1 1/2kg of chicken pieces
- 2 habanero/atarodo, ground
- 2 teaspoons of apple cider vinegar
- 3 tablespoons of honey
- 1 tablespoon of paprika
- 1 tablespoon of ground black pepper
- 1 teaspoon of oregano
- 2 teaspoons of ginger powder
- 2 tablespoons of soy sauce
- 1 tablespoon of oil
Preheat oven to 350.
Place chicken in a baking pan. Mix all other ingredients in a bowl, and pour over the chicken.
Bake for 20 minutes. Turn the pieces over, and baste the pieces with the sauce in the pan.
Bake for another 25 minutes, or till as cooked as you like.