Back in the land of communication again, yay! To celebrate this technological milestone today, I have this great family dinner for you all. I put this together earlier in the week and just cooked some rice on the side. It was a great dish that everyone devoured. The right about of sweet with just a hint of spice. Just how I like it!
After a very long and hot summer, the weather has changed and it has rained. Not just your everyday run of the mill rain, I mean rain! The kind of rain that is so thick you can't see through it. The kind of rain that leaves welts when it hits your skin. The kind of rain you know is going to leave behind a trail of destruction through the path it blazed through.
Sometimes houses are flooded, pipes are burst, walls are collapsed, and all the usual stuff that goes with torrential rain in these parts. Luckily, none of those things happened to us. We always seem to be fortunate to get away lightly. Sometimes we lose electricity, the door bell might not work for a few weeks. water may leak in through a window or two, but that is pretty much it. We have always been lucky enough to escape the destruction of Spain's torrential rain storms.
This time around, our minor inconvenience was losing our Internet. On the grand scale of everything that could happen in these rain storms, I am not complaining. But you know what? I did complain and then I even did some more complaining when I was done the first time around. Then I felt guilty for complaining. Now I even feel guilty that I have the Internet.
After three days of calling our telecommunications provider, finally an extremely helpful technician came by our place yesterday evening. He even waited at our place for 15 minutes for me to arrive back from the grocery store. Considering the hurry most people are in all the time, I thought that was pretty considerate.
He fixed it in a jiffy and now we are back in the land of high speed and fast paced Internet.
I am still feeling guilty about complaining.
However, while he was here, he unknowingly put a few things into perspective for me.
People that know me, know I like to talk about anything and everything to just about anyone. So while Mr. Fix it was sorting out my paperwork, we got to chatting about all kinds of small stuff and idyll chit chat. I asked how long he had been doing this job and he told me just over a year. Prior to that he was unemployed for over three years after a long standing company nearby sent their work overseas to china. He has a degree in Engineering and has worked for that now redundant company for more than 20 years. He now spends his days dealing with people like me.
Now I feel even more guilty.
Okay, so what about this chicken
This was a mid week dinner done in a hurry with great results. I always love when that happens.
You will see in the recipe that I used a whole chicken cut up. At our grocery store, you can buy them this way. If not, you can always ask your butcher or just do it yourself. I quite often cut my own, but this time went for the easy method. If you have never cut up a whole chicken, it really isn't that difficult and doesn't requite much skill apart from a good knife. Here a a link on how to do it from Martha Stewart. Click here if you want to check it out.
If cooking whole chickens isn't your thing, you could just as easily use chicken thighs mixed with breast for this recipe. I wouldn't use just chicken breast though because the chicken will probably be a bit on the dry side.
Also, I did take the skin off pretty much all the chicken for this recipe apart from the chicken wings. This will give you a less greasy sauce and less fat, obviously. Apart from that, not much else to say about this mid week dinner.
We served it with Basmati rice, but you could choose noodles or even roasted potatoes.
Honey Garlic Chicken
Serves 4 - 6 / Prep time: 15 minutes / Cook time: 50 minutes
1/3 Cup/80 ml honey
1/4 Cup/60 ml soy sauce
1/2 Cup/120 ml water
4 Garlic cloves, crushed
1 inch piece ginger root, grated
1 Tablespoon olive oil
1 Teaspoon chilli paste
2 Celery ribs, ends trimmed and diced
2 Carrots, peeled and cut into small slices
1 Whole chicken, cut into pieces
1 Tablespoon cornflour
2 Tablespoons water
Preheat oven to 375 degrees F. Place all the chicken in a large roasting dish. Evenly spread over the carrots and the celery. Set aside.
In a small saucepan set over medium heat, add the olive oil, garlic and ginger. Stir for a minute and add the soy sauce, honey, chilli paste, salt, pepper and water. Give a good stir and bring to a simmer. Leave to simmer for about 2 minutes. In a small glass, whisk together the cornflour and 2 tablespoons of water. Add this to the sauce and stir well until it thickens. Remove from heat.
Pour the marinade evenly over the chicken and vegetables. Bake chicken for 25 minutes and remove from oven, baste the chicken with the sauce and put back in the oven for a further 20 to 25 minutes or until the chicken is cooked through.
Remove from oven and serve over rice with the sauce.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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