Ingredients with Measurements:
- 4 bone-in chicken breasts
- 1 etrog (citron)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the honey, soy sauce, olive oil, garlic, salt, black pepper, and cayenne pepper.
3. Zest the etrog and add the zest to the mixing bowl. Cut the etrog in half and squeeze the juice into the mixing bowl. Whisk until well combined.
4. Place the chicken breasts in a baking dish and pour the etrog and honey glaze over them, making sure they are evenly coated.
5. Bake the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
6. In a small bowl, mix together the cornstarch and water until smooth. Remove the chicken from the oven and brush the cornstarch mixture over the chicken.
7. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the glaze has thickened and the chicken is golden brown.
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 29g
Protein: 43g
Sodium: 1200mg
Sugar: 26g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in chicken thighs or drumsticks.
- If etrog is not available, lemon or orange zest and juice can be used instead.
Variations:
- Add chopped fresh herbs such as rosemary or thyme to the glaze for extra flavor.
- Use maple syrup instead of honey for a different flavor profile.
- Add sliced onions and bell peppers to the baking dish for a complete meal.
Tips and tricks:
- To prevent the chicken from sticking to the baking dish, line it with parchment paper or lightly grease it with cooking spray.
- For a crispier skin, broil the chicken for the last 2-3 minutes of cooking.
- Make sure to let the chicken rest before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with fresh herbs and sliced etrog for garnish.
Garnishes:
Fresh herbs, sliced etrog, sesame seeds, chopped nuts
Pairings:
- Serve with roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Pair with a side salad dressed with a citrus vinaigrette.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Rice pilaf
- Mashed potatoes
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the chicken is not fully cooked, return it to the oven and check the temperature every 5 minutes until it reaches 165°F (74°C).
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Etrog is a citrus fruit traditionally used during the Jewish holiday of Sukkot. It is believed to have originated in the Mediterranean region and has been used for culinary and religious purposes for centuries.
Flavor profiles:
Sweet, tangy, savory
Serving suggestions:
Serve hot with your favorite side dishes.
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