Trouble With Toast

Recipe: Lemon Ginger Chicken | September 14, 2009

NOTE: I am in St. Louis for business, but I hope to have the Top Chef (episode 4) recap up this evening.  In the meantime, here’s a recipe I’ve been meaning to post forever!  Enjoy.

This recipe is absolute proof positive that a) if you are going to follow a recipe, you should READ said recipe all the way through before beginning, and b) adjusting and improvising can garner good results in the kitchen.  I knew both of those things before, of course, but I was reminded this week when I attempted this dish.

The recipe (from Cooking Light magazine, and posted below as it was supposed to be followed) calls for an hour of marinating and about two hours of double-coating and refrigerating (and that’s all before the 45 minutes of cook time in the oven).  I discovered this at about 6:30 PM, when I was starving.  So, I cut the marinating time down to about 30 minutes, and I only coated the chicken once.  The end result probably wasn’t as crispy and “fried” as it would have been if I had followed the recipe exactly, but the chicken was incredibly moist and flavorful.  I served it with crusty bread, which came in handy to sop up the yummy juices.  If I had more time, I would have served this with some roasted veg.

I hope to try the longer, uncut version of the recipe sometime soon, so I’ll let you know how the results differ!

  • 1  teaspoon  grated lemon rind
  • 1  cup  fresh lemon juice (about 4 lemons)
  • 2  teaspoons  minced peeled fresh ginger
  • 1 1/2  teaspoons  minced garlic
  • 2  bone-in chicken breast halves, skinned
  • 2  bone-in chicken thighs, skinned
  • 2  chicken drumsticks, skinned
  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 2  teaspoons  ground ginger
  • 1  teaspoon  paprika
  • 1/2  teaspoon  ground red pepper
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  cup  peanut oil
  • 1/4  cup  fat-free, less-sodium chicken broth
  • 2  tablespoons  brown sugar
  • 1  lemon, thinly sliced

Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.

Preheat oven to 350°.

Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.

Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165.

Lemon ginger chicken

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2 Comments »

  1. Oh, I love this. Looks really fresh. Bet it would be good with sauteed spinach as well.

    Comment by Lemmonex — September 14, 2009 @ 1:47 pm

  2. Yes, sauteed spinach would be yummy!

    Comment by bettyjoan — September 16, 2009 @ 10:07 pm


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