Since 2010, when my blog was launched successfully in the online waters, I posted only 2 meat recipes. For your information, I am not a vegan or vegetarian, although I fancy to eat clean and healthy, and the low frequency of meat recommendations is due to the fact that I only eat kosher meat which if you are outside of Israel, America or England, might be a bit problematic, but not impossible to purchase. Anyway, I am not blessed with fancy restaurants to try various top notch meat recipes - I would sing you Hanukka songs for a piece of beautiful roasted duck in plum sauce or chestnuts right now - therefore cooking meat is always a challenge, but not an impossible thing. I do have more than one choice to try from and in the next years, my experience with meat will get diversified as well.
One of my staple meat meal are the chicken thighs, which I usually cover in various sauces. It is easy to prepare and cook, rich in proteines and matching nicely a salad or a portion of potatoes.
This recipe is an Asian winter variant, without oil, which I perfectly loved because the tastes of the ingredients are mixing into the meat flavor with exquisite results.
5 chicken thighs
1 tablespoon greeted fresh ginger
3 tablespoons Teriyaki sauce
3 tablespoons honey
Place the defrosten chicken thighs in the pan. Smear on both sides the ingredients in order to cover them properly. For the honey and Teriyaki sauce, I used a brush. Place it in the oven at 250C and cook it for around one hour or until ready.
Preparation time: 10 minutes
Cooking time: 60 minutes