Spiced Chicken over Pierogis with Honey and Soy Sauce

Amarante

Mon, Feb 15 2021, 1:07 pm

This was a fun dish which everyone enjoyed. I would just use either breasts (bone in) or thighs and drumsticks because they have different cooking times.

Spiced Chicken over Pierogis with Honey and Soy Sauce

Excerpt From: Nina Safar - The Simply Kosher Cookbook: 100+ Recipes for Quick Weeknight Meals and Easy Holiday Favorites

SERVES 5 TO 6 | PREP TIME: 10 MINUTES | COOK TIME: 1 HOUR 30 MINUTES

This recipe is a staple on my weekly dinner menu for two simple reasons: One, it is ridiculously easy to prepare, and two, the flavor is fantastic. The potato pierogis soak up the soy sauce–honey mixture, creating tender, delicious bites of potato and dough under perfectly cooked chicken. I have also made this with a quick swap of thinly sliced potatoes in place of the pierogis.

1 (14-ounce) package nondairy potato pierogis
1 (3- to 4-pound) whole chicken, cut into 8 pieces
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
1 tablespoon honey
1 tablespoon soy sauce
¼ cup water

1. Preheat the oven to 350°F.

2. In a 9-by-13-inch baking dish, arrange the pierogis and top them with the chicken pieces. Drizzle with the olive oil, and season with the garlic powder, salt, paprika, and black pepper.

3. Drizzle the honey and soy sauce over the top, and pour the water into the baking dish.

4. Cover the baking dish with aluminum foil and bake for 1 hour, then remove the foil and cook for an additional 20 to 30 minutes or until the chicken is cooked through.

Per serving: Calories: 452; Total fat: 23g; Total carbs: 28g; Fiber: 1g; Sugar: 5g; Protein: 33g; Sodium: 943mg