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)

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Recipe Remedies: Chicken Parmesan


Since this coming weekend is taken with preparations for my church’s very first wedding celebration, I’ll be posting this week’s remedy a day early. Yay!

This was an impulsive recipe remedy, as I had no food to bring with me to the rehearsal dinner tomorrow night. Praise God, it turned out great the first time I tried it!

The Original Recipe

  • 4 chicken breast halves (about 2 lbs), skinned and boned
  • 1/3 cup fine, dry breadcrumbs
  • 1/4 teaspoon dried whole basil
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • Vegetable cooking spray
  • 1 (8 0z) can tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried whole basil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup (1 oz) shredded mozzarella cheese

 I substituted the breadcrumbs with 1/3 cup coconut flour. It coated the chicken nicely and tasted great when cooked.

Instead of a 1/4 teaspoon garlic powder, I used 1 medium clove of garlic. Since I love garlic, I thought it was perfect, but my father thought it was a touch too much. So, it’s really up to you how much you use.

I used regular tomato sauce, which we made absolutely sure did not have any sugar. However, I would suggest for SCD beginners that you cook down tomato juice for your sauce.

Since I am sensitive to Parmesan cheese, I filled my palm and sprinkled it lightly over the chicken. Of course, if you don’t have issues with parmesan, by all means follow the measurement specified in the original recipe.

Lastly, since mozzarella cheese is off-limits for SCDieters, I replaced it with havarti cheese which, when melted, is very similar in taste to mozzarella. In fact, I think it tastes even better.

Chicken Parmesan

  • 4 chicken breasts, skinned and boned
  • 1/3 cup coconut flour
  • 1/4 teaspoon dried whole basil
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • Olive oil
  • 8 oz. tomato sauce
  • 1 medium clove garlic, pressed
  • 1/4 teaspoon dried whole basil
  • Parmesan cheese, to taste
  • Havarti cheese, to taste

Instructions

  1. Combine breadcrumbs, 1/4 teaspoon basil, and pepper. Dip chicken pieces in egg; coat in breadcrumb mixture.
  2. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Place chicken breasts in skillet, and cook until lightly browned on both sides. Remove from skillet, and arrange chicken breasts in a 12- x 8- x 2- inch baking dish.
  3. Combine tomato sauce, garlic, and 1/4 teaspoon basil; pour over chicken. Cover and back at 350 degrees for approx. 40 minutes. Sprinkle with havarti cheese; broil for about 5 minutes.

Enjoy!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Real Food Wednesday 4/21/10)