Best Most Delicious Mahogany Glaze Recipes

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MAHOGANY GLAZED CHICKEN



Mahogany Glazed Chicken image

Make and share this Mahogany Glazed Chicken recipe from Food.com.

Provided by Dona England

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup rice wine or 1/2 cup dry sherry
1/4 cup strong brewed black tea
1/4 cup unsweetened pineapple juice
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts
1 tablespoon canola oil
1 small red bell pepper, diced
2 scallions, sliced
1 garlic clove, minced

Steps:

  • In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
  • Set aside.
  • In a small bowl combine cinnamon, ginger, pepper and salt.
  • rub spices on both sides of chicken breasts.
  • In a large skillet heat 1/2 T. oil over medium high head.
  • Add chicken.
  • Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
  • Transfer to a plate and set aside.
  • Add remaining 1/2 T. oil to the skillet.
  • Add bell pepper, scallions and garlic.
  • Saute for 30 seconds.
  • Increase heat to high.
  • Add reserved rice wine-tea mixture.
  • Bring to a boil, scraping up browned bits.
  • Cook until liquid is reduced by half.
  • Reduce heat to low and return chicken and it's juice to skillet.
  • Simmer gently until heated thru, about 1 minute.
  • Slice chicken into thin diagonal slices and fan onto plates.
  • Spoon sauce and vegetables over chicken.

Nutrition Facts : Calories 239.4, Fat 5.1, SaturatedFat 0.7, Cholesterol 68.4, Sodium 525.5, Carbohydrate 11.1, Fiber 0.9, Sugar 7, Protein 28.4

MAHOGANY CHICKEN



Mahogany Chicken image

Found this on delish.com. My new favorite roast chicken recipe. It is so delicious and browns up nice and crispy skin at the end of roasting time. So Good! Cooking time is not exact, I use a meat thermometer, and I would let it go to 165 degrees, not 180 as it says in the directions.

Provided by CookingLaura

Categories     Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) chicken
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth (I use chicken stock)
2 teaspoons oregano or 2 teaspoons rosemary, for garnish

Steps:

  • Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
  • With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
  • Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
  • Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
  • After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
  • Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.

MAHOGANY RIBS



Mahogany Ribs image

Mahogany glaze is a traditional Chinese recipe for meat where the glaze on the meat turns a mahogany color and has an amazing flavor. The glaze can be made ahead of time by omitting the green onions until just before using. Cooking time depends on which style of cooking the meat you choose: barbecue, oven or smoker.

Provided by Broke Guy

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 racks pork baby back ribs (about 5-6 lbs)
1 cup hoisin sauce
1 cup plum sauce
1/2 cup light soy sauce
1/3 cup apple cider vinegar
1/3 cup shaoxing wine or 1/3 cup dry sherry
1/3 cup honey
6 garlic cloves, minced
1/3 cup green onion, minced (green and white parts)

Steps:

  • Remove the membrane from the ribs. Set aside.
  • Combine the hoisin sauce, plum sauce, soy sauce, cider vinegar, wine, honey, garlic and green onions.
  • Coat both sides of each rack of ribs and refrigerate for at least 30 minutes but best would be overnight.
  • Cook according to your preference. Serve by cutting the ribs in half, into three sections or into individual ribs. Serve immediately and enjoy.

Nutrition Facts : Calories 1602, Fat 90.5, SaturatedFat 31.5, Cholesterol 371.4, Sodium 3965.1, Carbohydrate 88.4, Fiber 3, Sugar 41.6, Protein 109.3

MAHOGANY GLAZED CHICKEN RECIPE - (4.5/5)



Mahogany Glazed Chicken Recipe - (4.5/5) image

Provided by Charlotteg

Number Of Ingredients 11

Ingredients:
chicken breasts (or breasts and thighs - whatever combination you prefer)
5-6 Tbsp Apricot preserves
2-3 Tbsp balsamic vinegar
2-3 Tbsp soy sauce
4 tsp Dijon mustard
To taste salt and pepper
1 cup chicken broth
1- 1 1/2 tsp grated peeled fresh ginger
1-2 mandarin orange "fruit cups"
.

Steps:

  • Method: Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan. Otherwise, arrange in a baking dish. In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended. Pour broth around chicken in the pan. Brush one-third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper. Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF. Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute. While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening. When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve

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