Printer Friendly - My spicy asian/morroccan fusion Teriyaki Chicken Recipe. (Easy)


My spicy asian/morroccan fusion Teriyaki Chicken Recipe. (Easy)
Posted by thetinymagic2 2012-05-26 03:07:28

I just made it up 1 day, cooked it and it came out fabulous. (yay)

Recipe for about 10 med size chicken pieces -skinless or not.

SPICY, STICKY ASIAN/MORROCCAN FUSION TERIYAKI CHICKEN

Preheat oven to about 400-425.

In a small saucepan, mix:

1 tbsp cornstarch,
1 tbsp cold water,
1/2 cup low sodium soy sauce,
1/2 c (or less) sugar,
1/4 cider vinegar
grated fresh ginger, about 1-2 Tbsp
small amount of sirachi very hot pepper sauce (be very careful about this, not more than 1/2 tsp or so)
1-3 minced fresh garlic cloves.

My special morroccan spice mix of cinnamon, cumin, garlic, powdered ginger, ground coriander (a must).
(Use your judgement as to how much of each. I just estimate, and add about 1 tsp of this spice mixture)

Simmer about 5-10 minutes on low until the sauce kinda thickens.

Clean your chicken.
Place chicken pieces in NONSTICK 9x13 pan.DO NOT USE PYREX
or other cookware, you'll never be able to clean the sticky caramelized stuff out of it).

Using a small pastry brush, brush the chicken with the sauce.

Cook about 30 minutes on one side, 30 on the other, basting and adding a bit of sauce every 10-15 minutes. You can tent it with tin foil. I do this - it stays more moist.

Cook less than 45 min hr for small chicken pieces like wings, drumsticks etc., about 45-1 hr for larger breast pieces.

Taste the sauce as it's cooking and add more spicy, if you wish.

Done. I must say, freakin' delish. I had to tweak the recipe several times. Sometimes I toast some sesame seeds and sprinkle on top, or squeeze a bit of fresh lime (to counterbalance the sweet) on the finished product.

Enjoy. (if you have a really good personal ethnic recipe you invented, pls do share....)


















My spicy asian/morroccan fusion Teriyaki Chicken Recipe. (Easy)
Posted by JoeKv99 2012-05-26 21:32:11

That sounds wonderful- I use cinnamon & cumin all the time- it gives that sort of middle-eastern mysterious flavor.

I will lay down chicken pieces, then mix together sliced zucchini, peppers and onions with a can of italian style died tomatoes- add that cinnamon/cumin, some garlic and maybe some salt n pepper and pour the vegetables over the chicken and bake an hour and 15 uncovered- delicious with cous cous or rice. (If you are vegetarian you can leave out the chicken and add eggplant, baby carrots, mushrooms- whatever looks good that day! You won't miss the meat!)

My spicy asian/morroccan fusion Teriyaki Chicken Recipe. (Easy)
Posted by nygrl232 2012-05-27 09:09:51

Thanks for sharing that--sounds nummy! I've been looking into savory recipes that use various spices. (I saw the movie The Mistress of Spices recently which made me want to look into this stuff even more...)