Monday, 04/14/2008 - 11:06 pm
by Angela Wilson
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Book Tour: Teriyaki Chicken Recipe by Susie Fishbein
MEAT • MAKES 8-10 SERVINGS • NON-GEBROKTS
2 chickens, with bone and skin, cut into eighths
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chicken consommé powder
2 tablespoons olive oil
TERIYAKI SAUCE: (SPECIALLY FORMULATED FOR PASSOVER)
4 teaspoons beef consommé powder
1 cup cola, not diet
1 tablespoon vegetable oil
1 clove fresh garlic, minced
1 1-inch piece fresh ginger, peeled and minced
2 tablespoons sugar
1 tablespoon honey
½ teaspoon potato starch, dissolved in 1 tablespoon water
1 tablespoon cooking sherry
Preheat the oven to 375˚F.
Place the chicken in a single layer on a baking sheet. In a small bowl mix the salt, pepper, and chicken consommé powder. Season both sides of each part with this mixture.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, skin-side-down, and sear until the skin is golden. Do this in batches if necessary. Return the chicken to the baking sheet. When all the chicken is seared, place into the oven, and bake uncovered, for 30 minutes.
Meanwhile, prepare the teriyaki sauce: In a medium pot dissolve the beef consommé powder in the cola. Simmer for 2 minutes. Remove from heat. In a medium pan, heat the vegetable oil. Sauté the garlic and ginger for 1 minute, until cooked through and starting to become golden. Add it to the cola. Add the sugar and honey. Whisk as it simmers for 1 minute. Whisk in the dissolved potato starch and simmer for 30 seconds–1 minute until thickened. Add the sherry. Remove from heat.
Glaze the chicken with the teriyaki and return to the oven, uncovered for 25 minutes or until chicken is no longer pink inside.