This recipe brings together the very sushi flavours of ginger and soy sauce to make a delightful end result. Oddly enough, the cilantro ends up tasting like seaweed. You could probably wrap the chicken in seaweed itself after marinating it, but that could be an entirely different recipe. I was pleasantly surprised at how this turned out and it certainly has a unique flavour I’ve only experienced while eating sushi until now. We served this with basil roast potatoes, however I think it would be better served with sticky rice to complement the sushi taste of the roast chicken.
200 g chunk of fresh ginger, peeled and grated
100 g fresh cilantro
150 ml (or so) Soy Sauce
3 tablespoons honey
Sprinkle of chilli powder
Mix the ginger, cilantro and soy sauce in a small bowl and stir well. The ginger will start softening the cilantro and the loveliest smell will emerge. Once the cilantro is soggy stir in the honey and mix well. The ginger will “melt” the honey until the mixture is more or less liquid. The cilantro will be mushy green goop at this point.
Lay out your chicken legs in a shallow baking dish. Sprinkle the chilli powder or flakes over the legs evenly. Dole out the mixture of grated ginger, cilantro, soy sauce and honey over the chicken and rub it in a bit with your spoon. Leave uncovered for 20 minutes while the oven preheats to 200 Celcius. Cook slowly for 1 – 1/2 hours or until done.
I didn’t turn them or baste them, but I suppose you could. Serve with roast potatoes or sticky rice and enjoy!
Yield: 2-3 Portions