From Pflugerville resident Geneva Rooney, in memory of her grandmother’s spicy chicken that she says dates back to the 1800s and remains a favorite in her family. “It was a common meal in African-American families like mine, with one recipe or another,” she says.
Makes: 6 servings
Ingredients
· 8 pieces of skinless chicken (4 breasts, 4 drumsticks)
· 5 Tbsp tomato sauce
· 1 tsp ketchup
· 2 tsp honey
· 1 tsp molasses
· 1 tsp Worcestershire sauce
· 4 tsp white vinegar
· ¾ tsp cayenne pepper
· ¼ tsp ground black pepper
· ¼ tsp onion powder
· 1/8 tsp grated ginger
· 2 cloves garlic, minced
Directions
Combine all ingredients except chicken in a sauce pan, and simmer for 15 minutes. Wash chicken, pat dry and place on a large platter. Brush the chicken completely with half of the sauce mixture. Cover with plastic and refrigerate for an hour.
Place the chicken on a baking sheet lined with aluminum foil and broil for 10 minutes to seal in the juices. Remove from oven and brush the chicken completely with the remaining sauce. Cover with aluminum foil and baker at 350 degrees F for 30 minutes.
Serve with collard greens, mashed potatoes and cornbread.