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January 27, 2012
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Honey-Ginger Chicken and Oven Roasted Potatoes by Windthin Honey-Ginger Chicken and Oven Roasted Potatoes by Windthin
Preheat oven to 450 degrees. On a cookie sheet with a lip, use a silicone brush to spread a mixture of corn oil, molasses, and a dash of potato vodka. Sprinkle liberally with onion salt. Wash and cut into largish pieces about a dozen or so russet potatoes and arrange neatly packed on sheet. Bake for 45 to 55 minutes.

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Take about 1.5 lbs frozen boneless skinless chicken breasts. Defrost, then cook for 5 minutes on high. Cut into bite-sized pieces and place along with liquids into a large sauce pan with 1 tbsp kosher salt, 1 tbsp ginger, 1 tbsp ground turmeric, and 2-4 tbsp whipped honey spread. Set heat to medium (4) and cook until honey is nicely melted, about 5-10 minutes. Add one 15.25 oz can bartlett pears in heavy syrup and 3 d'anjou pears (cored and chopped) and cook for 10-15 minutes more. Add six carrots, washed and chopped, and 8 tbsp pomegranate wine. Cook for 10 minutes, then raise heat to high for 1.5 minutes, stirring regularly through, before dropping heat to 3 (medium low) for 8.5 minutes. Salt to taste and drop heat to simmer, cooking down as long as desired before thickening with potato flour.

These were served side by side. The potatoes had a bit of salt and butter on them afterwards (Earth Balance soy garden buttery spread for my wife), and were also good when dipped into the ginger sauce.

I used McCormick's turmeric for this dish, which is darker and more orange than the Tones turmeric I used in my yellow dishes.
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