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Indonesian Ginger Chicken w/Basmati Rice Recipe

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This recipe for Indonesian Ginger Chicken w/Basmati Rice is from The Waters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chicken:

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves) (I use the minced garlic in a jar, follow the measurements on the jar to equal the amount needed)
1/2 cup peeled and grated fresh ginger root
1 Pkg (6 pieces) Chicken Thighs

For the rice:

1 Tbsp. Unsalted Butter
1 Yellow Onion
1 C. Long Grain Basmati Rice
1 3/4 C. Water
1 1/2 tsp. Kosher Salt
1/4 C. Sliced Scallions
1 Tbsp. minced Parsley
Directions:
Directions:
For the Chicken:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear and the sauce is a rich, dark brown.

For the Rice:

Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all grains are coated with the butter.

Add the water and salt, cover and cook until the water is absorbed, about 20 minutes.

Turn off the heat and allow to sit covered for 5 to 10 minutes.

Add the Scallions and Parsley, fluff with a fork. Serve along side chicken.

 

 

 

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