2 tablespoons minced gingerroot
1 tablespoon minced garlic
1 tablespoon minced jalapeno
2 teaspoons salt
2 teaspoons ground coriander
1 teaspoon ground black pepper
2 tablespoons olive oil
1 cup chopped red onion
1 pound medium fresh white mushrooms, quartered
1 1/2 cups diced red and/or yellow bell pepper
1 chicken (about 3 1/2 pounds)
1/4 cup hoisin sauce
2 tablespoons rice-wine vinegar


1. Preheat oven to 450 degrees F. In a small bowl, combine gingerroot, garlic, jalapeno, salt, coriander and black pepper; set aside.
2. In a large skillet over medium-high heat, heat oil. Add onion; cook and stir until softened, about 3 minutes. Add mushrooms and bell pepper; cook and stir just until mushrooms begin to release their liquid, about 5 minutes. Stir in 2 tablespoons of the spice mixture; set aside. 3. Gently rub remaining spice mixture under chicken skin over the breast portion. Spoon about 2 1/2 cups of the mushroom mixture into chicken cavity. Spoon remaining mushroom mixture into an 8-inch square baking pan; set aside.
4. Roast chicken in a lightly oiled roasting pan for 30 minutes. Reduce heat to 300 degrees. Mix hoisin sauce and vinegar; brush over chicken. Place pan with mushrooms in oven. Roast chicken and mushrooms until chicken is cooked through and mushrooms are tender, about 20 minutes. Let chicken stand 10 mintues before carving.
The spice mixture used on this chicken would work equally well on pork or fish.
Hoisin-Glazed Chicken Stu
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