Ginger Chicken Recipe

Ginger is one of my favorite spices.  Not only can it be pungent but it also pairs amazingly well with sweets.   My mom used to make Ginger Chicken  for us once a week and after recreating the dish, I remember why I love it so much.   It’s an easy paleo chicken recipe using only 10 ingredients but it packs a punch of awesomeness.

The recipe creates a tasty gingery sauce that you will want to hoard  share and spoon upon  the chicken legs.  It’s amazing that so many of the Filipino recipes that I grew up eating are Paleo.   I hope that you enjoy it!


5.0 from 12 reviews
Ginger Chicken Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1.25lbs of chicken legs
  • 1 small yellow onion, diced
  • 1 piece of fresh ginger, roughly 1" wide x 2" tall x ½" thick, peeled and sliced
  • ½ tsp black pepper (optional)
  • ½ tsp Sea Salt
  • 2 tbsp of diced red onion
  • 1 stalk of green onion chopped.
  • 1 tbsp of coconut oil
Instructions
  1. Combine the coconut oil, chopped yellow onion and ginger in a skillet over medium heat and cook for 3 minutes.
  2. Place your chicken legs in the skillet and add your seasonings. Cover with a lid.
  3. Turn the heat to low and allow to cook covered for 35 - 40 minutes.
  4. The chicken legs will release water creating a gingery sauce. Throw in the red onion for the last 3 minutes.
  5. Optional:
  6. For more color on the chicken remove them from the skillet and broil for 3 - 5 minutes and return to the pan.
  7. Top with chopped green onion and enjoy!

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Comments

  1. says

    Hi! I’m a new reader from the Philippines. :) I stumbled upon your site looking for paleo “oatmeal” (I tried your recipe today and put a link in my blog post) and ended up exploring your recipes. Thank you for sharing. You’re right – a lot of Filipino recipes are paleo, or at least easy to “paleo-fy”.

  2. Claire says

    Hmmm 20 mins total cook time? but then step 3 says to cook for 35-40 mins? This’ll teach me to read the whole recipe before I start cooking next time! :)

    • Sandi Jones says

      Verdict: “can we have this all the time mom?” Yay, was awesome in the crock!
      I sautéed the onions and garlic, put them in the crock, lightly browned the chicken legs in the same pan after adding a little more oil, then deglazed the pan with a tiny bit of chicken stock. I put the dish on low in my largest crock, with the legs spread out evenly along the bottom.
      I took your recommendation, and broiled the legs for a few moments just before serving.
      Yum!

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