Until last Thursday, I had never dreamt a recipe before. In the dream I was at a country restaurant where the cook offered me some black, tarry chunks of meat.
"It's our specialty, 'Tar Baby Chicken'."
It was delicious, so I asked her what the ingredients were.
"Just regular chicken, with a sauce made from molasses and garlic."
"But isn't that name a bit offensive? Couldn't you call it 'TB Chicken'?"
"Who want to eat chicken with TB?"
"I've got it, instead of Tar Baby just call it The Best chicken."
After I woke up, I was still obsessed by the thought of delicious chicken with a black molasses coating. Checking out the internet, I found just the thing at Allrecipes. I modified the recipe to fit my dream:
3 pounds chicken, cut into pieces
1 teaspoon salt (omit if using frozen with brine)
1 teaspoon ground black pepper
1 teaspoon ground cinnamon or ginger
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons horseradish mustard
1 tablespoon minced garlic
Preheat oven to 400 degrees F (200 degrees C).
Season the chicken with salt, pepper, and cinnamon or ginger.
Arrange on wire rack over flat pan or foil.
In a bowl, mix the molasses, vinegar, mustard and garlic.
Bake chicken 20 minutes in the preheated oven.
Coat chicken with the molasses mixture.
Continue baking 20 minutes till black.
I baked it Saturday and it tasted just as good
as it had been in my dream!
The Cinnamon gave it a light spicy flavor.
Ginger would tend toward a darker taste.
And a tip of my chef Batty's hat to