What's Cooking Wednesday

Lime and Soy-Glazed Chicken With Cabbage Slaw
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.

Heidi's changes: Used green cabbage instead of red (gotta use what you have!)
Skipped the mint and the ginger
Used regular onion instead of scallions (had on hand)

I thought this dish was good. Might have been better if I ate the skin of the chicken, but I don't usually do that. The chicken was moist and flavorful. The slaw was yummy!

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