Five Spice Chicken and Ginger Scented Rice

From: Katharine Gallagher

4 servings / Marinate the chicken overnight, then pop it into the oven the next day. Serve with Ginger-Scented Rice


4 garlic cloves, pressed

2 T coarse kosher salt

2 T extra-virgin olive oil

1 t Chinese five-spice powder (available in bulk section at M of Choice)

1 cut-up chicken (8 pieces; about 3 ½ pounds)

1 large onion, peeled, cut into 16 wedges (can use more, if you like)

Combine garlic, salt, olive oil, and Chinese five-spice powder in a large bowl or bag for marinating. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight.

Preheat oven to 425. Arrange onion wedges in a 13x9x2 inch-roasting pan. Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Onions may char at edges.

Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.


Ginger Scented Rice

From: Katharine Gallagher

4 small servings / Doubles easily

1 3-inch-long 1-inch think piece fresh ginger, peeled and diced (grated is better)

1 ½ C water

1 C jasmine rice

1 T butter

1 t coarse kosher salt


Add ginger, water, rice, butter and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.