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Layered seasoning is key here. We start with a humble Cornish hen or chicken bottoms, season as usual, and bake. Then we brush it with divine honey-chili oil to give it a kick and a depth of flavor that’s just so good! The oil gives it a velvety, melt-in-your-mouth texture. Customize the oil to your liking. Some like it hotter than others!
1 Cornish hen, or 4 chicken bottoms
1 medium onion, sliced in half-rounds
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
onion powder, to taste
garlic powder, to taste
salt, to taste
paprika, to taste
1/2 cup oil (I use avocado oil)
3 tablespoons Gefen Honey
6 cloves garlic, peeled, such as Mr. Dipz, or to taste
1 tablespoon Gefen Sesame Seeds
2–3 teaspoons Gefen Crushed Red Pepper, or to taste
1/4 teaspoon salt, or to taste
1–2 whole cloves
1 bay leaf
Place all ingredients in a small pot over low heat and bring to a low boil. The oil will bubble and foam up a bit.
Lower the heat as low as possible and cook for 30 minutes. Stir occasionally. Watch that it doesn’t burn (don’t walk away!).
If the garlic starts getting brown, remove them from the pot, set aside, and add them back to the oil afterward. (You can then mash them into the oil, if desired.)
Remove from heat and carefully pour into a heat-resistant bowl.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.
Place onion and garlic on the bottom of the prepared pan. Place chicken in the pan. Sprinkle with spices and spray with cooking spray. Cover and bake for one and a half hours.
Uncover, spread the honey-chili oil over the chicken, and return to the oven for 15 minutes, or until done.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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