Recipe - Honey-Ginger Chicken

1/3 cup Honey
1/3 cup Soy sauce
1/3 cup Tomato sauce
1 teaspoon Ground ginger

I found this recipe in the Bergen Record (a long time ago). I made it this
past shabbat, and I cant say which factor contributed more to the success
of the dinner: the recipe in particular, or finally having some chicken
after the full week of dairy.

The original recipe calls for using boned chicken breasts and cooking for
30 min at 400F. I find they often dry out too much (for the long Friday
nite wait in the oven) and use chicken parts, baking at 350F for an hour. I
also make more sauce (about One half cup each of honey, soy sauce and tomato sauce
and about 1 One half tsp of ginger) and let the chicken marinate a while before
baking.

Posted to JEWISHFOOD digest V97 #229 by jchavelh@notes.cc.bellcore.com on
Aug 9, 1997