Has anyone tried Indoesian Ginger Chicken?

[sfarler]

Has anyone tried The Barefoot Contessa's Indonesian Ginger Chicken?
I plan to have it tonight. She didn't remove the skin when she prepared it and I plan to. I'm hoping that doesn't make a difference with the recipe. Does it need a little red pepper? It looked sooo good when she made it. Here's the recipe if anyone is interested:


Indonesian Ginger Chicken
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
Recipe Summary
Prep Time: 15 minutes Cook Time: 1 hour
Yield: 4 to 6 servings

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
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 when you cut between a leg and thigh and the sauce is a rich, dark brown.
Episode#: IG1A09
Copyright ©© 2003 Television Food Network, G.P., All Rights Reserved

[yorkshirepud]

sfarler,

I haven't tried this recipe, although it sounds great.

With regards to removing the skin, why not leave the skin on to bake and remove afterwards? That way, you'll get the extra flavour from the skin and it will help keep the chicken moist. If you worried about the chicken sitting in the fat released from the skin, you could always put it on a rack so it falls to the bottom.

Just an idea.

[Chocolate Rose]

I made this last night and we LOVED it!! I cut the recipe in half. I had a whole chicken in the freezer and thawed it and cut it in half. It was beautiful and tasted awesome. We had it with RebeccaT's Coconut Cilantro Rice. YUM!

[keeganm]

I make this dish all time, especially for guests, it is absolutely one of my favorites! IMHO, I think it would make a difference to take the skin off with this dish, the skin turns a beautiful golden brown, almost like a glaze, which I don't think would happen the same way without the skin. I make the recipe as is, and it comes out perfect every time. I serve it with jasmine or basmati rice and the roasted carrots also in her cookbook. Enjoy!

[jphilg]

I made it once and thought it had sort of a funky flavor...murky. It got the thumbs down at my house, but that could have been operator error.