Sticky chicken (the fun stuff)

Here is the sticky honey-ginger chicken I mentioned in this post. The original recipe came from my friend and former caregroup leader Kristin Bunting (thank you Kristin!). Everyone who eats it loves it . . .

Honey Ginger Chicken

4-5 pounds chicken pieces (thighs and drumsticks)
2 tablespoons butter
1/3 cup flour
1/4 teaspoon black pepper
1/3 cup honey
1/3 cup tamari or soy sauce
1/3 cup chili sauce
1 tablespoon fresh grated ginger root (or 1 teaspoon ground ginger)

Preheat oven to 425 degrees. Put olive oil in a large roasting pan, and heat in the oven until melted.
Stir together flour and black pepper. Toss chicken pieces in flour mixture. Remove pan with butter from oven, and arrange chicken in pan. Bake 25 minutes, then turn and bake 10 minutes more. Remove from oven.
Whisk together honey, tamari, chili sauce, and ginger. Pour sauce over chicken pieces and return to oven. Bake 15 minutes more, spooning sauce over chicken once or twice. When done, chicken juices will run clear and sauce will be thickened.
This is good with rice or couscous and a green salad.