Carol's Sticky Chicken

Submitted by Jaime in Winnipeg

"Another recipe from that African cookbook. And another BIG hit with my family. This would work for OAMC as well - I make it according to directions, cover and freeze, and then reheat in oven at 350° until done - about 1 - 1 1/2 hours."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 3 -4 lbs chicken pieces
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic
• 1 teaspoon ginger
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1⁄2 cup soy sauce
• 2⁄3 cup brown sugar, fill with water to make 1 cup
• 3 tablespoons molasses

directions

1. Dry chicken and season with salt, pepper, garlic, ginger and paprika.
2. Bake at 275° for 1 hour. Drain off grease.
3. Mix together worcestershire sauce, soy sauce, brown sugar/water and molasses.
4. Pour over chicken. Bake at 325° uncovered for 1 hour. Baste chicken frequently with sauce.
5. Cook until sauce thickens.

Reviews

[jonesies]

The taste of this sauce is fantastic. The only problem I had was the fact that it did not get thick or sticky. I basted throughout the cook time though, and the flavor penetrated throughout the chicken. We will make it again and hopefully it will thicken up next time. Thanks for the recipe!

 

[pixieglenn]

Excellent flavor! This was easy to put together and the flavor was wonderful. My sauce also did not turn out very sticky, but I didn't cook it long enough for that like another reviewer. I will be making this again!

 

[L.A. Stewart]

Wow this is great! I made this for my sister visiting and it was unbelieveable! It was super flavorful and easy to make! A keeper for sure! Thank you for sharing this fabulous recipe! XO LA :-)

 

[studio city girl]

My whole family loved this dish! It was quick to prepare and delicious:-) I used boneless skinless thighs (all they had at the market), so I didn't cook it as long as recommended. I cooked the thighs about half an hour without the sauce and then another 40 minutes or so with the sauce. It didn't cook quite long enough to get thick and sticky- next time, I'll try reducing the sauce on the stove. Thanks for this great recipe Jaime!

 

[blancpage]

This was quite tasty, and sticky! Because I'm not supposed to eat dark meat fowl (I Have IBS and the higher fat content isn't good for me), I used 2 large boneless, skinless chicken breasts. I kept the other ingreds and amts the same, except for low-sodium soy sauce. I coated the chicken breasts on both sides with the seasonings, baked as directed on a baking rack sprayed with Pam and laid over a foil-lined baking sheet. My bf called from the bedroom while this was baking - "Honey! Something smells really good!" I sprayed the 8x8 inch baking pan w/Pam as well before I laid the breasts in and poured the sauce over. In the second baking step I baked for 1 hr and 15 mins, basting every 15 mins, which reduced the sauce by at least half and started thickening. I let sit on top of the stove for 10 mins, the sauce thickened up really ewll. The chicken was so tender that it just shredded, no knife needed! It was a bit dry though, but that was because it was white meat. The outside of the chicken had a nice chewy-not-quite-crispy texture. This went well with white rice and french-style green beans. Thanks Jaime in Winnipeg! :) This was an easy, tasty recipe. Bf thought it was good, too, even though the chicken was dry inside.