This is one of my favorite meals to prepare – it’s quick, easy, I usually have all of the ingredients already in my fridge (saves time on making an extra trip to the grocery store) and I can make it for vegetarians, vegans and carnivores – all at the same time! Efficient, healthy and a great deal!
This dish was actually introduced to me as a young girl at one of my best friend’s houses one evening, back when I still ate chicken. My mother quickly learned of this recipe and it has been a staple in our home ever since. I think the reason my mom loved it so much was because she had four young kids, and having four kids meant 4 different sets of taste buds. It was nearly impossible for all 6 of us agree on a movie growing up let alone a meal we all liked! For starters, some wouldn’t eat meat on the bone and others were vegan. Today, all 6 of us are vegans or vegetarians, but when we were all growing up, my mom definitely had her work cut out for her! The point of this tangent is that you can substitute the chicken in this dish for any other source of protein depending on your dietary preferences. My favorites are salmon and tofu. Carnivores and vegans can dine together with ease!
The quantities in the recipe are for 8 organic chicken legs and either 4 organic chicken thighs or 2 organic chicken breasts. Substitute with salmon or tofu as you see fit and don’t worry – you can’t have too much sauce!
Ingredients:
1/2 cup soy sauce
3 tablespoons organic ketchup (I like OrganicVille Ketchup - gluten free and no added sugar)
1 cup organic honey
Salt, pepper and garlic to taste
Directions:
Preheat oven to 350 degrees
Mix all ingredients together
Lay chicken or other protein in pan
Pour sauce over the protein, making sure each piece is well coated (the chicken / fish/ tofu should sit comfortably in the sauce, but not be too saturated)
Cook for a 1 – 1.5 hours (for chicken) or about 30 minutes for fish and tofu depending on thickness – I like to flip the chicken and tofu half way through to make sure both sides are evenly cooked.
While your protein is cooking, throw some quinoa in your rice cooker, steam some broccoli or another green veggie of your choosing and water sauté some chopped peppers and onions on the stove. Combine sauteed veggies and quinoa.
Place protein on top of quinoa with steamed greens on the side. Pour some of the leftover sauce onto the quinoa! Dinner is served!
Tags: Recipes, Vegetarian / Vegan
I don’t usually comment on sites but had to on your site. You have a very unique writing style. A lot of people don’t have that touch, they just drone on and on in the most boring way. But not you – thanks! I can’t wait to try out some of the recipes you have here (after a trip to the market to get the ingredients). Cooking is my favorite hobby. I don’t have time to read it all right now, I found your site when looking for something else on Yahoo, but I’ve bookmarked your home page and will visit again soon to see the latest articles. Thanks again!
Thank you for your warm feedback Donnie!
[...] and others to accommodate all dietary preferences including matzah ball soup, gefilte fish, honey chicken, brisket, quinoa salad and lots of steamed vegetables. For dessert we had banana bread, date [...]