Friends Drift Inn Farm – Recipes
Skillet Fried Chicken with Orange Juice Glaze and Ginger
Featured on March 2012 Pike TV
Citrus is very reasonable this time of year; and chicken is nearly always a good buy…even better if you raise your own chickens! Cluck-Cluck! Giggles
I like playing with flavor combinations. It is such a kick when a dish starts out on one end of the flavor palate and as the taste buds begin to stir your brain cells get little jolts and surprises. The sweetness of oranges, the peppery undertones of fresh ginger and the moist and meaty goodness of chicken breasts are a trio of tastings I think you will enjoy!
Buying Fresh Ginger
If you have never bought fresh ginger before, get ready for a day of illumination! I love fresh ginger for sorghum cookies! Just a little ginger grated over chicken salad gives a peppery and citrusy spring lift.
Ginger is found in the produce section. It kind of looks like a root, because guess what? That is what it is! Well technically it’s a rhizome; but does that really matter?
Most ginger found in the local groceries comes from China. No that does not make me happy. That’s not a political statement….it’s just that I want to buy local. My idea of local is broader than most but Smith Grove, KY is certainly closer than China! I am on the look out for Au Natural Farms new crop of Kentucky Proud baby ginger!
Layers of Flavors
You could go all snazzy offering Asian stir fried vegetables like bok-choy with a helping of rice and green tea.
This chicken recipe is fairly straight forward. Get your kids to help. Break out the heirloom cast iron and tell them a story about your grandparents. Keep Appalachian culture alive and well!
Seen on March 2012 Pike TV with these Recipes
Orange Ginger Chicken Recipe
Recipe Adopted from Bon Appetit Magazine
Chicken Recipe, Main Course Recipe, Chicken
- 4 boneless chicken breasts, cut or pounded thin (organic preferred)
- 1 cup of all-purpose flour for coating
- salt and pepper
- 2 tablespoons unsalted butter, organic preferred
- 1 tablespoon olive oil or sunflower oil
- 4 teaspoons minced and peeled ginger root
- 1 teaspoon brown mustard
- 2 tablespoons sorghum
- 2 cups freshly squeezed orange juice, organic oranges preferred
- 2 teaspoons grated orange peel (optional for garnish)
- 3/4 cup green onions, in thinly cut rings
1. Salt and pepper both sides of chicken, and coat both sides with flour.
2. Combine oil and butter in a large cast iron skillet over medium high heat. (Use a chicken fryer if you have it!) Get the oil hot to sizzling. (Sprinkle a scant few drops of water in the skillet. When they begin to dance you are good to go.)
3. Add chicken, browning 3 minutes on each side.
4. Remove chicken with a fresh utensil to holding plate.
5. Add ginger, brown mustard, sorghum and orange juice to skillet stirring to disperse drippings.
6. Simmer for about 8-10 minutes to concentrate flavor and reduce fluid. This should start to thicken, about the consistency of maple syrup.
7. Return chicken to skillet. Add most of the onions, reserving a few for garnish if desired. Simmer for about 5-8 minutes.
8. Remove from heat. Plate chicken on a fresh platter or on individual plates.
Grate orange peel over chicken for optional garnish. Feeling like a wow factor? Slice an orange into rounds (peel on) and toss in the skillet for just a few minutes to get a little caramelization. Garnish chicken stringing a little sorghum over the fruit. Sprinkle with almonds. So good!
Total cook time 30 minutes
Notes and Observations:
With cast iron, especially when cooking chicken, it is good to get the skillet hot with a little oil before you start. I often put the skillet on a medium high flame, while chopping vegetables and doing prep. If you flick a few drops of water in the skillet, and they dance you are good to go. Cast iron skillets often have “hot spots” where the temperature is somewhat uneven. As you become familiar with your skillets, you will know intuitively how to arrange food in the pan.
We enjoy this recipe served with wild rice and a mixture of stir fried Asian vegetables like bok choy and snow peas. When you are preparing for guests, make sure no one is allergic to ginger.
CAUTION: some folks are allergic to ginger. Always check with your guests before serving
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