At first glance, you might think this chicken a take-off on the so-so aloha ribs from tuesday; or, mebbe more suitably included in tomorrow’s promised pineapplepalooza! – but: a) it’s not based on those sad ribs, and:
b) Friday is also Parfait! day, so the participating pineapple-based recipes must needs be repeats of earlier posts. Ermmm, at least by my rules.
No matter, this chicken turned out a far bit better than those ribs, and deserves a post.
•1/4 cup canola oil
•1 can (8-12 oz) pineapple, lightly drained
•1/4 cup lemon juice
•1/4 cup corn syrup
•2 tbsp tamari (or soy sauce)
•1/4 tsp Cayenne
•1/4 tsp ground ginger
•8 to 10 chicken legs
Combine the oil with the pineapple, lemon juice, corn syrup, tamari, Cayenne and ginger in a tall beaker and give a good whizzz with your immersion blender – or, add them all to a blender container and pulse until pulpy – you don’t need a perfectly smooth sauce, you just want it nicely blended and mebbe a touch thick.
Arrange the chicken in a foil-lined baking pan, brush with a bit of the pineapple and tamari sauce, and pop it into your hot oven for thirty minutes.
Turn the chicken over, brush with more of the sauce – I just kindof poured it over – and return to the oven for another thirty minutes.
Turn the chicken one more time, brush with the last bit of the sauce, and pop under the broiler until nicely browned.
Now THIS is a mid-century recipe I can get behind!
Tasty chicken, and if the thought of corn syrup is a deal breaker for you, feel free to substitute agave, or even maple syrup.
I served mine with baked potato and chili sauce lima beans – check that recipe out this coming Monday.
And, about those aloha ribs…
well, it turns out I had an idea, so I picked up another rack of ribs and tested it out.
MUCH more better! Details, tomorrow!