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Maple Chicken

With all the rush of summer ending, school beginning and Yom Tov around the corner, you need some easy weeknight dinners. Here’s a great and flavorful chicken dish that takes almost no-time to prepare.

2 chickens, cut in 1/8th’s
1 cup pure maple syrup (not pancake syrup)
½ cup orange juice
¼ cup soy sauce
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons sesame oil
½ teaspoon crushed red pepper
Garnish: minced scallions.

In a large freezer-strength Ziploc bag, stir together all marinade ingredients. Add chicken and seal bag. Shake to make sure all chicken pieces are immersed in liquid. Refrigerate for at least 1 hour and up to 4 hours.

Preheat oven to 350 degrees. Place chicken in a roasting pan and bake for 1-1/2 to 2 hours, basting every ½ hour. Garnish with scallions and serve over rice.