In my pantry are jars of honey, all locally made from various blossoms. There’s the usual clover honey and orange blossom and sage and wild flower and a whole host of other honeys. Not far from where we live is a Honey Bee Farm, Honeydale Farms. They are a small vendor, supplying raw honey to the central valley and San Francisco Bay Area. The honey is in bottles sealed with a cork much like the way honey was bottled in the 1800s. Whenever we go to country fairs or harvest festivals, I always look for their booth and stock up. These bottles make great gifts, too. Two of my favorites are the Orange Blossom and the Sage variety.
As a lover of honey, I’m also on the lookout for recipes that call for my favorite golden treasure. Just take a look at some of my favorite such as Honey and Spice-Glazed Pork Chops or delicious Honey and Cinnamon Carrots. Naturally, I was thrilled to find this delicious recipe for chicken legs with just a hint of Asian influence. And I could not wait to share it with you. Hope you enjoy.
Caramel Honey Baked Chicken Legs
2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup Local Sage Honey
4 Garlic Cloves, minced
Sea Salt to taste
Black Pepper to taste
Heat oven to 350 degrees. Spray a 9-inch by 13-inch glass casserole dish lightly with cooking spray. Arrange chicken legs in the dish and set aside
In a bowl, mix together the olive oil, soy sauce, ketchup and honey. Whisk well.
Peel and finely mince the garlic cloves. Add to the soy-honey mixture.
Season with salt and pepper. Whisk well.
Pour mixture over chicken. Roll legs to help coat in the sauce.
Place chicken in the heated oven. Bake for 1 hour, or until the sauce is caramelized and the chicken is glistening with golden beauty. Check after 45 minutes and adjust cooking time accordingly.
Original Recipe: Chef Shalee of the Philippine Islands
This dish goes well with Sesame Soy Green Beans