Use either dark or white meat for this auburn glazed gem of a dish.
- 2 tbsp packed light brown sugar -
- 1 tbsp sweet paprika -
- 4 cloves garlic, minced -
- 2 tsp Chinese five spice powder -
- 1 tsp fennel seed, crushed -
- 1 tsp dry mustard -
- 1/4 tsp each salt and pepper -
- 3 lb bone in, skin on chicken pieces (breasts, legs or thighs) -
- 1/4 cup hoisin sauce -
- 2 tbsp maple syrup -
- 2 tbsp honey -
- 1 tbsp minced fresh ginger -
- 1 tbsp soy sauce -
1. In small bowl, mix together brown sugar, paprika, garlic, five spice powder, fennel seeds, mustard and salt and pepper. Place chicken pieces in 13 – x 9 – inch baking dish. Massage spice rub all over chicken pieces, coating well and evenly. Cover dish with plastic wrap; marinate in refrigerator for at least 2 hours or for up to 8 hours.
2. Meanwhile, in separate bowl, stir together hoisin sauce, maple syrup, honey, fresh ginger and soy sauce; set aside.
3. Preheat oven to 350F.
4. Bring chicken to room temperature for 30 minutes. Transfer chicken pieces to large aluminum foil-lined baking sheet. Brush with half of glaze. Roast in centre of preheated oven, brushing once halfway through with remaining glaze, for 35 to 45 minutes (depending on whether you’re using white or dark meat) or until juices run clear when chicken is pierced with a fork.
For the full article "Chicken Goes Global" from Daphna Rabinovitch, click here.