![\"soymolasseschick2p\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2013\/04\/soymolasseschick2p.jpg\")
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I am not scared of twenty-ingredient Indian curries or similar laborious meals. I prepare them quite regularly, but most of the time I don’t have time or patience for long cooking sessions which require \u00a0my constant attention. Apart from totally improvised everyday dishes, I have a mental list of straightforward recipes I keep on going back to even when I’m very tired, in a hurry or simply feel lazy. No matter how exotic they seem, such dishes don’t require much attention or time and I manage to memorise them sometimes even before I prepare them.\u00a0This is exactly the category into which falls this soy sauce and molasses chicken, a slightly modified version of Honey Soy Sauce Chicken<\/a> posted by Nami from\u00a0Just One Cookbook<\/a>.<\/p>\n Sticky chicken pieces marinated in a simple soy sauce mixture looked both attractive and original and seemed so easy, I couldn’t resist testing Nami’s recipe hardly a few days after seeing it. I had different chicken cuts (Nami has used drumettes) and no honey, so I had to modify it slightly.\u00a0Apart from using halved skinned chicken legs, I have replaced the honey with molasses (also called treacle) and added some garlic (sometimes I just cannot help it… I am a garlic addict). It was one of the most rewarding chicken dishes I have ever had and, most of all, one of the rare meals where I wouldn’t replace legs with my usually preferred chicken breasts. The taste and stickiness reminded me a bit of teriyaki glaze<\/a>, but with a deeper flavour (probably thanks to dark molasses) and a garlicky kick. Thank you so much, Nami, for this terrific recipe. I will think of you every time I prepare it and something tells me I will do it very often…<\/p>\n If you prepare drumettes instead of legs, check Nami’s recipe here<\/a>.<\/p>\n TIPS:\u00a0The baking time\u00a0depends on the chicken’s rearing conditions: the more the chicken walked, the more time the legs will stay in the oven, i.e. free-range and organic legs will require more time.<\/p>\n