Friends Drift Inn Recipes
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’s 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
Note some folks are allergic to ginger. Always check with your guests before serving
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)
- All purpose flour for coating, about 1 cup
- Salt and Pepper (I used KY product Bourbon Barrel Foods Smoked Bourbon 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 (I used Wallace Station Mustard from KY Chef Ouita Michel)
- 1 Tablespoon brown sugar
- 1 Tablespoon sorghum I used local but Bourbon Barrel Foods makes a fine product
- 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 iron skillet over medium high heat. Get the oil hot to sizzling.
3. Add chicken, browning 3 minutes on each side.
4. Remove chicken to holding plate.
5. Add ginger, orange juice, brown sugar and mustard to skillet stirring to disperse drippings.
6. Simmer for about 8-10 minutes to concentrate flavor and reduce fluid.
7. Return chicken to skillet. Simmer for about 3-5 minutes.
8. Remove from heat. Plate chicken on a fresh platter or on individual plates.
Grate orange peel over chicken for optional garnish.
Disclaimer I am not compensated for the links above at the time of this writing or the orginal airing of March 2012 Friends Drift Inn with Joyce Pinson TV show.
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