Recipe Remedies: Spicy Ginger Chicken

Good evening!

Boy, am I stuffed. My recipe remedy for this week was a huge success, and I have a happy, full tummy to prove it. I also love that this is a crockpot recipe–not as much clean-up!

The Original Recipe

• 12 chicken drumsticks and/or thighs (2.5 to 3 pounds total), skinned
• 2 14.5 oz. cans Muir Glen No-Salt-Added Diced Tomatoes
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon grated fresh ginger
• 1 tablespoon snipped fresh cilantro or parsley
• 4 cloves garlic, minced
• 2 teaspoons packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 3 cups hot cooked whole grain couscous
• 2 tablespoons snipped fresh parsley

Since tapioca is a starch, and since nut flours can be a substitute for starches, I used coconut flour to thicken the sauce.

I diced 5 tomatoes instead of using canned diced tomatoes, and since canned tomatoes have excess juice, I used approximately 4 ounces tomato juice to supplement the tomatoes.

Instead of brown sugar, I substituted 1 3/4 teaspoons honey.

And lastly, thanks to a suggestion from tastyeatsathome, I substituted cauliflower, chopped into rice-sized bits, for the couscous.

Spicy Ginger Chicken

• 2.5 to 3 pounds boneless, skinless chicken thighs, trimmed of fat
• 5 large tomatoes, diced
• approx. 4 ounces tomato juice
• 2 tablespoons coconut flour
• 1 tablespoon grated fresh ginger
• 1 tablespoon snipped fresh cilantro or parsley
• 4 cloves garlic, pressed
• 1 3/4 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 2 tablespoons snipped fresh parsley
• 1 large cauliflower
• butter and salt, to taste

Instructions:

1. Place chicken pieces in a 3 1/2- or 4- quart slow cooker.
2. For sauce, in a medium bowl combine diced tomatoes, tomato juice, coconut flour, ginger, cilantro, garlic, honey, salt, and crushed red pepper. Pour sauce over chicken.
3. Cover and cook on low heat for 6-7 hours or on high heat for 3-3 1/2 hours. Skim fat from sauce. Serve with cauliflower.
4. For cauliflower, cut into florets and steam until just soft. In food processor, chop into rice-sized pieces. Add butter and salt, to taste.

Bon Appetit!

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(I entered this Recipe in Slightly Indulgent Tuesday 5/25/10, Tempt My Tummy Tuesday 5/24/10, Gluten-Free Wednesdays 5/26/10, and Real Food Wednesday 5/26/10)