Here in Tunisia, chicken is king. I think I've eaten more chicken here to last a lifetime. Partly because it's inexpensive and easy. Also, the beef here just isn't what it's like back in the states. Coming up with a new way to fix chicken is almost as good as getting a package from the pouch or DPO. Sorry, bad mail joke.....
This is an easy recipe for a sauce/glaze and you should be able to get everything locally. One thing I'll mention is that you could use chicken breasts, strips or even wings and drummies. I made this with normal drumsticks and it turned out great.
Tangy Chicken Glaze
1 package of chicken drumsticks (or any other chicken parts)
Equal parts of honey and soy sauce (for 1 small package, 3 TBsp of each works well)
1 TBsp of chili sauce or marmalade (you could also use apricot preserves)
Pinch of ginger
1 minced clove or sprinklin' of garlic powder
Preheat oven to 375 degrees. Rinse and pat chicken dry. Sprinkle with salt and pepper.
Bake chicken in preheated oven for 30 minutes.
While baking, mix remaining ingredients.
Remove chicken and brush with glaze. Put back in oven and repeat glazing every 10 minutes until chicken is done.
- Drumsticks - 20-25 more minutes
The sauce will thicken upon baking. Use this to pour over the chicken when out of the oven.
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For those looking for a great wing sauce, try this! You will need to make some modifications with baking times, but I think it would be fantastic.
I'd like to apologize to all of the LLOR readers as I've been slackin' recently. I guess that's what happens during the holidays! More recipes to come :)!!
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