I like this recipe. The slaw is really interesting with lime juice, fresh mint, ginger and sesame oil, which is a refreshing change from vinegar- or mayonnaise-based slaws.
The soy sauce/brown sugar glaze is good, but I would baste it minimally next time to allow the chicken skin to get crispier.
This time I baked 4 drumsticks and 4 thighs, but next time I’ll do all thighs. Because I love chicken thighs.
[For Austinites: Central Market sells halves of cabbage, which makes cabbage more doable for me because I never want to eat cabbage leftovers.]
Ingredients
- 3 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 6 tablespoons fresh lime juice
- 2 1/2 to 3 pounds bone-in, skin-on chicken pieces
- 1/4 head red cabbage, thinly sliced (4 cups)
- 2 large carrots, coarsely grated
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1 tablespoon chopped fresh ginger
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- kosher salt and black pepper
Directions
- Heat oven to 400° F. In a 9-by-13-inch baking dish, stir together the sugar, soy sauce, and 3 tablespoons of the lime juice; add the chicken and turn to coat. Roast, skin-side down, until the sauce is simmering, about 10 minutes. Turn the chicken skin-side up and roast, basting occasionally, until cooked through, 15 to 20 minutes more.
- Meanwhile, in a large bowl, toss the cabbage, carrots, scallions, and mint with the ginger, canola oil, sesame oil, the remaining 3 tablespoons of lime juice, and ½ teaspoon each salt and pepper. Serve with the chicken.
Source: Real Simple Magazine
Piggy Goes To Market 
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