Really, it’s almost a miracle that I got a great picture out of this. I wasn’t really watching it while it was baking and, well, let’s just say you wouldn’t want to wash the dish it came out of. I think this recipe really has a lot of potential, but the taste was actually way too strong for me: very sour. I’m just realizing I forgot to add the chicken broth – that might have helped….
The recipe specifies marinating chicken in lemon juice, fresh minced ginger, and fresh minced garlic. Then, after a quick flour-ginger coating and a panfry, the chicken is put in a baking dish. The marinade is poured over the top, sprinkled with brown sugar, and baked for almost 40 minutes – which, by the way, is an awfully long time for chicken that’s already been par-cooked in the pan.
Next time I make this, I would probably ditch the marinade (food science debates whether it’s even safe to reuse, although I did boil it for a few minutes first) and make a separate glaze with similar ingredients, and bake it for about half the time. It would probably be just great without the glaze, too, which would allow you to better taste the seasonings in the coating.
Lemon-Ginger Chicken (2 servings)
Recipe from “The New Basics Cookbook,” by Julee Rosso and Sheila Lukins
- 2 chicken breasts
- 1 c. fresh lemon juice
- 4 cloves garlic, finely minced
- 4 tsp. fresh ginger, minced
- 1 c. flour
- 2 tsp. ground ginger
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 – 1 c. vegetable oil
- 1/4 c. chicken broth
- 1/4 c. brown sugar
- Place chicken in a bowl, and cover with lemon juice, ginger, and garlic. Cover, and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, ground ginger, paprika, salt, and pepper. Pat chicken breasts dry, and dredge in the flour mixture until completely coated. Shake to remove excess.
- Heat oil in a frying pan over medium-high heat.
- Fry chicken breasts in oil until brown, approximately 3-5 minutes per side.
- Place chicken in a shallow roasting pan. Pour broth and reserved marinade over the chicken. Sprinkle brown sugar evenly over chicken.
- Bake until tender, 40-45 minutes, basting halfway through cooking.
Except for the part where I cut myself on our hand grater, this was the more successful portion of dinner – more successful, I said, not entirely successful. Despite greasing the baking sheet with baking spray, these sweet potato pancakes stuck vigorously, and as a result, I think, didn’t really get the crispiness I was hoping for. They were still really delicious.
Sweet Potato Latkes (Potato Pancakes) (about 12 latkes)
Recipe based on one from Erin Cooks
- 1 large sweet potato (I forgot to weigh mine, but Erin says this recipe should be made with 2 pounds; I probably had closer to 1)
- 1 small onion
- 2 eggs
- 1/4 c. flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray or use a nonstick baking sheet.
- Grate sweet potatoes and onion coarsely into a bowl.
- Add remaining ingredients and mix until combined.
- Portion out onto baking sheet and flatten slightly.
- Bake for 25 minutes.
- Flip; cook another 15 minutes.