Serve with a few vegetables and brown rice. The sauce makes enough for another meal.
Hoisin Baked Chicken
4 chicken breasts (about 2 lb/1 kg)
1/4 cup molasses
1/4 cup ketchup
3 cloves garlic, minced
2 tbsp (25 ml) rice vinegar
2 tbsp (25 m) soy sauce
1/4 tsp (1 mL) five-spice powder
Remove skin and any fat from the chicken. In a small bowl, mix the molasses, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
Place chicken on a foil-lined rimmed baking sheet; spread half of the sauce over the chicken. Bake in 400°F / 200°C oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
If cooking chicken on the grill:
Hoisin Barbecued Chicken: Follow the first paragraph as directed. Place the chicken, meaty side down, on greased grill or grill pan over medium heat. Close the lid or cover the pan and grill, turning once, for 30 minutes. Spread with sauce; grill, turning and basting with sauce once more until juices run clear when chicken is pierced about 10 minutes.
Adapted from Hoisin Baked Chicken, canadianliving.com.
Corn and Bell Pepper Chowder
Ingredients:
5 cups fresh or frozen corn kernels – thawed
4 cups fish broth- from fish perched in court bouillon or chicken stock
1/2 – 1 red bell pepper, finely diced
About 9 oz of waxy potatoes
3 large shallots, chopped (optional) 2 tablespoons whipping cream (optional)
Chopped green onions (optional)
Salt and fresh ground pepper to taste
Preparation:
In a large pot, add 5 cups of corn, 4 cups of broth, 1/2 of finely diced red peppers and cooked potatoes. Bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are completely tender, about 10 minutes. Strain out solids, put about half in a food processor with 1 cup of broth and process until almost smooth. Pour everything back in the pot. Mix in cream if using. Season chowder with salt and pepper. Ladle into bowls; sprinkle with reserved red peppers.
Adapted from Corn and Bell Pepper Chowder Recipe, Epicurious.com.