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In a blender purée 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 425°F. oven for 20 to 25 minutes, or until it is cooked
through.
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