Most Delicious Mahogany Glaze Recipes

Steps:

• Preheat oven to 450°. Place hen in a greased shallow roasting pan, skin side up. Combine butter, ginger and orange zest; rub under skin., In a small bowl, whisk preserves, vinegar, soy sauce and mustard. Reserve half of the mixture for basting. Spoon remaining mixture over hen; sprinkle with salt and pepper. Pour 1/2 cup chicken broth into pan., Roast 20-25 minutes or until a thermometer inserted in thigh reads 180°, adding broth to pan as necessary and basting with remaining glaze halfway through cooking. Serve with pan juices.

Steps:

• In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
• Set aside.
• In a small bowl combine cinnamon, ginger, pepper and salt.
• rub spices on both sides of chicken breasts.
• In a large skillet heat 1/2 T. oil over medium high head.
• Add chicken.
• Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
• Transfer to a plate and set aside.
• Add remaining 1/2 T. oil to the skillet.
• Add bell pepper, scallions and garlic.
• Saute for 30 seconds.
• Increase heat to high.
• Add reserved rice wine-tea mixture.
• Bring to a boil, scraping up browned bits.
• Cook until liquid is reduced by half.
• Reduce heat to low and return chicken and it's juice to skillet.
• Simmer gently until heated thru, about 1 minute.
• Slice chicken into thin diagonal slices and fan onto plates.
• Spoon sauce and vegetables over chicken.

Steps:

• Mix ingredients well. Reserve half to serve as a sauce with the cooked roast.
• Use remainder to baste roast every 30 minutes.