In a blender puree the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425F. oven for 20 to 25 minutes, or until it is cooked through. Serves 2. Gourmet March 1992
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 1|
|Calories from Fat: 617 (62%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 376.3mg||116 %|
|Sodium 846.1mg||29 %|
|Potassium 952.7mg||25 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.7g|
|Protein 79.1g||113 %|
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Calories per serving: 992
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