MARINADE:

1/2 c. brandy or cognac
1/3 c. soy sauce
1/4 c. oil
2 tbsp. brown sugar
1 tbsp. sesame seeds, toasted
1 lg. garlic, pressed
2 tsp. fresh grated ginger

1 carrot Chives Coarse ground pepper

Marinate chicken no less than 6 hours. 24-48 hours is best.

Preheat oven to 375 degrees. Place chicken on rack in roasting pan, roast 40-45 minutes.

Meanwhile, peel carrot. Score lengthwise very deeply with wedge-shaped implement. Score about 4 times. Slice very thin to make carrot flowers. Cut chives into 2-inch lengths.

Decorate top of each chicken thigh with 2 chive stems and 3 carrot flowers. Sprinkle center of flower with pepper.

NOTE: Marinate chicken cubes and skewer. Barbecue for an appetizer.