Pouring acacia honey over the chicken pieces.
One small slice of pure butter on top of each chicken piece will help capture the flavours and give the chicken skin a nice brown crust after baking. The chicken skin when baked this way will be richly flavoured and taste quite nice in itself!
Honey pepper chicken baked to a deep golden brown.
We baked the chicken until they turned a scrumptious looking golden brown. 20 minutes in around 200 centigrades will be about fine.
While the chicken is cooking there will be plenty of time to prepare rice or potatoes to go with the chicken. A few slices of fresh bread – white or dark, depending on mood – will be fine too.
We also decided to try out a new brand of potatoes called Anya, that we found at a recent food fair. These we fried in a mixture of oil and butter. Some squash was diced into the pan when the potatoes were almost done, since squash requires much less time to cook.
Anya potatoes, frying with some squash.
When the chicken is done there will be about 1 cup of meat sauce in the oven-bake dish, and about half of that will be fat. Personally I would pour away most of the fat since all flavour is concentrated in the dark broth that came out of the chicken during the baking.
What remains after pouring away the fat, is a splendid rose pepper and honey flavoured broth with a touch of citrus, that you can either mix with yoghurt for a sauce or just use as is.
Smaklig måltid!