Nothing racy here, just chicken thighs, and their name’s a bit of a misnomer because they’re flavorful but gently seasoned.
I mentioned a few days ago that I’ve been cooking with ginger and this was on the “to try” list. It’s another winner from Perdue and uses a touch of chili powder and some cumin along with fresh ginger. It’s health-conscious and economical, especially if you remove the skin yourself. And as a one-skillet dish, it’s quick and easy enough for midweek.
As always, the first time I make a recipe I follow it to the letter. Having done so, I must say it could use more aggressive seasoning, at least for my palate. Next time I will leave the garlic and cumin as is but use more ginger and chili powder. I will also add about 1/4 teaspoon of salt with the other dry ingredients or sprinkle on some salt in the first step. It’s not often I recommend adding salt, but I think this dish needs just a little.
I served this with jasmine rice and garnished with bits of scallion rather than the parsley indicated; I’d used scallions in the rice and it seemed the right garnish too, especially with onion in the dish.
If, like me, you love chicken but sometimes need new ideas, do visit the extensive recipe section at Perdue. There are recipes for turkey as well as chicken and in all forms — parts, whole bird, ground — and there are many ways to search. The site also offers good information about safe handling and storage.
Hot Ginger Thighs
Adapted from Perdue
1 - 2 TB olive oil
5 – 6 chicken thighs, bone-in but skinless, about 2 – 2 1/2 pounds
1 TB fresh ginger, grated or in a paste, from about 1″ of gingerroot
4 cloves garlic, minced, diced or pressed
1 onion, diced
1 1/2 tsp. cumin
1/2 tsp. chili powder
[1/4 tsp. salt, optional ~ ella]
1/4 cup/2 ounces red wine*
fresh minced parsley, for garnish
*If you don’t want to use wine, substitute with an equal amount of beef broth, not chicken broth, for deeper flavor. ~ ella
In a large skillet over low-medium heat, heat the oil until shimmering. Add thighs, presentation side down, and brown both sides, about 7 – 8 minutes per side.
While that’s going on, mix the rest of the ingredients, except the parsley, in a small bowl.
When the thighs are browned, add the remaining ingredients to the pan. Lower heat and simmer, partly covered, 20 – 30 minutes, until the thighs are fork-tender and the liquid has reduced to a glaze. If still too liquid when the thighs are done, transfer the thighs to a plate and keep warm while you vigorously simmer the liquid 1 – 2 minutes to reduce.
Serve with glaze and garnish with parsley.
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{ 2 comments… read them below or add one }
Mmmm… I made this over the weekend, and it was delicious! The only disappointment was that it didn’t look as pretty as in the photo. The red wine combined with the fond in the pan to make a thick, dark brown sauce. Tasty, but not as light-looking as I expected. I served this with “Ella’s roasted sesame green beans” and some store bought summer rolls. I got rave reviews and it was a nice springtime meal!
Welcome to From Scratch, Stella. Thanks for the kind words and for letting me know you liked the recipes. If your sauce was darker than that in the photo, I think all monitors are so different. Sometimes when I see this blog on someone else’s computer I’m startled.
I’m sure your chicken looked great. Taste is what matters!
Bon appetit.