recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
x 1 1/2 inch piece fresh ginger, peeled
2 - 4 cloves garlic
1/4 cup dry sherry
1/4 cup soy sauce
1/2 teaspoon sugar
12 chicken thighs
the ginger, garlic, sherry, soy sauce and sugar
in food processor or blender.
the chicken in mixture, cover and marinate for
1 - 2 hours, or more.
the oven to 400º.
chicken, skin side down, on a foil lined baking
pan; reserve the marinade.
the chicken, uncovered, 20 minutes. Turn the
chicken over, baste with pan juices, bake another
the remaining marinade over chicken, bake 10
minutes more, or until cooked through.
the chicken to a serving plate, drizzle the
pan juices ocer the chicken, serve hot.
4 - 6