Wednesday, September 18, 2013

Baked Chicken With Onion Honey and Paprika

This recipe was given to me  by a friend of mine who invited us for dinner at her house one day. It's one those effortless dish, and easily pleased the very young and adult alike. I guess the sweetness and smoky flavor from the paprika are the magic ingredients in this recipe.  I altered the recipe just a little bit since I am not quite fond of the raw onion taste. That just a personal preference, if you want to go the easy way, skip the process of frying the onion, just put everything in a baking dish and bake. And, you are done !

Baked Chicken With Onion, Honey, and Paprika
Recipe courtesy : Barchi G

8 chicken drumstick, boneless and skinless
2 large onion, sliced
6 cloves garlic, chopped
2 tbs soup powder (I couldn't find it, so I didn't use any)
2 tbs sweet paprika (I used Smoked pimenton)
1 tsp hot paprika
3 tbs honey
1/2 cup white wine

2 tbs olive oil, or canola oil
salt and pepper, to taste

In a large bowl, add garlic, sweet paprika, hot paprika, honey and white wine, mix well. Add chicken drumsticks, cover the bowl with plastic wrap. Refrigerate overnight.

Heat a large skillet over medium heat, add olive oil, or canola oil, add sliced onion, and fry until the onion is translucent, and the smell of the raw onion is completely gone. Set aside to cool.

Preheat oven to 350⁰F.

Transfer the drumsticks and the marinate including the juice to a baking dish. Scatter the fried onion on top. Bake for 1 hour. If you find the onion brown too quickly, cover loosely with aluminum foil. Serve with simple rice or bread. 

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