Recipe Remedies: Spicy Ginger Chicken

Posted: May 20, 2010 in Recipe Remedies, Specific Carbohydrate Diet
Tags: , , , , , , ,

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)

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Comments
  1. Jenny says:

    Great photo, Denise! :D

  2. tastyeatsathome says:

    Hooray! Sounds like a super-flavorful recipe. Glad the cauliflower worked for you!

  3. I like both versions actually. I love crockpot recipes, just like what you said,there’s not much cleaning up to do, lol! And not much instructions either. But they really are a hearty food, very heartwarming I think, my kids simply love it!

  4. Linda says:

    That looks great. I love the way you explain your substitutions, and cauliflower for couscous is one I hadn’t heard.

    • Cauliflower for couscous was an experiment of mine, since I didn’t want to use my usual stand-by substitution for pasta: spaghetti squash. I was very pleased with the results.

  5. Very nice! And, how cool on the cauliflower use. What a great way to get in another veggie while still enjoying that “pasta” taste. :-)

    Shirley

  6. JoLee says:

    Cauliflower for croucous! Brilliant! I plan to try to use it to substitute for rice in my comfort food recipe of broccoli chicken casserole.

  7. JoLee says:

    Dang, I might get crazy and try to use steamed, finely diced cauliflower in place of rice for sushi!

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