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Indonesian Chicken and an Onion Tart

November 12, 2008

I’m such a bad foodie blogger. I took lots of photos of dinner prep, but totally forgot to take pictures of the picture-perfect finales. D’oh! Still, it was all delicious and before this post is done, I just might steal some pictures of the finished products from around the Web (shh, don’t tell anyone).

Indonesian Ginger Chicken
This is one helluva delicious chicken recipe, and brilliantly easy to prepare. Goooo, Ina (of Barefoot Contessa fame)! I made a couple of minor tweaks from the original recipe, using a different cut of chicken (split breasts instead of a whole chicken), and adding a little hoisin sauce to the mix. Oh, and I also used 2 Tbs of minced ginger from a jar instead of the 1/2 cup of freshly grated ginger root called for in the original recipe. I was cool with mincing 8 cloves of garlic by hand, but couldn’t face messing with the ginger root. Frankly, I’m glad I went that way – the ginger just melted right into the sauce. Lovely.

Honey is descending from above.  This is a lovely, lovely marinade.

Honey is descending from above. This is a lovely, lovely marinade.

FoodNetwork.com.  Mine didn't end up looking like this (it looked better - rich and chocolately dark, not burned), but it still looks delicious

Photo credit: FoodNetwork.com. Mine didn't end up looking like this (it looked better - rich and chocolately dark, not burned), but you get general drift

Indonesian Ginger Chicken
adapted from the Barefoot Contessa Cookbook
3/4 cup honey
1/2 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
2 Tbs jarred minced ginger root
1 Tbs hoisin sauce
2 lbs split chicken breasts

Cook the honey, soy sauce, hoisin 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.

*I have a little 2-3/4 qt Le Creuset French Oven that was perfectly sized … and lidded. It went from stovetop to fridge to oven – a one pot dish. Beautiful.

Along with some creamy cheddar mashed potatoes, I also served an Onion Tart with the chicken. Deelicious.

Oh yeeeah.  After a long, slow cook, these yummies will be sweet, rich, and caramelized

Oh yeeeah. After a long, slow cook, these yummies will be sweet, rich, and caramelized

Fragrant fennel seed, simmering in olive oil

Fragrant fennel seed, simmering in olive oil

I didn't remember to photograph the results until the end of dinner.  This lone slice went to lunch with me later in the week.

I didn't remember to photograph the results until the end of dinner. This lone slice went to lunch with me later in the week.

Onion Tart with Mustard and Fennel
from Gourmet
2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
1/2 cup warm water (105-115°F)
1 1/2 to 1 3/4 cups all-purpose flour
1 large egg
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons salt, divided
2 teaspoons fennel seeds
3 pound yellow onions, halved and thinly sliced
1 tablespoon Dijon mustard
1/2 cup Feta cheese

Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.

Preheat oven to 375°F with rack in middle.

Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

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