Tag Archives: chicken

Slow Cooked Soy-Ginger Chicken

Chicken isn’t something we have too often, mainly because it’s one of the more expensive things to buy from the farm (costs more than vegetables, anyway!). but it’s a meat we enjoy on occasion. Chicken legs are one of the more economical cuts to purchase, and they are so incredibly easy to prepare, especially when you toss them in a slow cooker. This recipe has a rich flavor with salty soy sauce, fresh ginger, nutty sesame oil, spicy chili powder, and sweet honey. Served with some kale sautéed in a touch of sesame oil and chili powder, this dish is a crowd pleaser!

Slow Cooked Soy-Ginger Chicken

Ingredients:

Ingredients

Yes, that is grocery store purchased chicken in this picture! I think it's the only meat we've purchased from a market in over a year. We had a gift card to Trader Joe's and decided to give their product a try. I've got to say, it was odd to have meat in a Styrofoam tray with a bar code sticker ...

  • 1 onion
  • 6-8 chicken legs
  • 4 cloves garlic
  • 2″ chunk ginger
  • 1/2 tsp. chili powder
  • 1/4 tsp. black pepper
  • 1 bay leaf
  • 1/3 c. soy sauce
  • 1/4 c. honey
  • 1.5 T. sesame oil

Directions:

  1. Peel and cut onion into 1/4″ slices. Place onion slices in bottom of slow cooker.
  2. Place chicken legs on top of onion slices.

    Chicken and Onion

    Layer chicken legs on top of onion slices.

  3. Peel garlic cloves & crush them. Add to slow cooker.
  4. Peel ginger and cut into 1/8″ slivers. Add to slow cooker.
  5. Sprinkle chili powder and black pepper over chicken. Add bay leaf.

    Ginger, Garlic, Bay Leaf

    Flavorful ginger, garlic & bay leaf

  6. Whisk together soy sauce, honey, and sesame oil. Pour over chicken.

    Soy Sauce Mixture

    Soy Sauce Mixture

  7. Cook on low for 8 hours.
  8. Remove bay leaf and serve over rice with sauteed greens.
Soy Ginger Chicken

Soy Ginger Chicken with Sauteed Kale


Leftover Do-Over: Asian Salad with Chicken

Did you make Slow Cooker Curried Chicken and Applesthis weekend? If you did, chance are that you have some leftover chicken. If you didn’t, you should, but in the meantime, you can use any precooked chicken breast for this recipe. Or, leave it off completely—It’ll still be delicious! Kevin feels much the same way about salads for dinner as he does about soup for dinner—He eats and enjoys them, then asks, “Great, so what’s for dinner?” This salad, though, was substantial enough to fill the void for him, so it should be sure to satisfy your heartiest diner! If you enjoy creating Asian food, you’ll most likely have the dressing ingredients on hand. If you don’t your local grocery store or Asian market should have them inexpensively. I am usually not a big fan of vinaigrette dressings (yogurt-based is my preference), but these ingredients blend to create a delightful, non-acidic tasting dressing.

Asian Salad with Chicken

Dressing Ingredients:

Dressing Ingredients

Dressing Ingredients

  •  1.5 T. rice wine vinegar
  • 2 T. sesame oil
  • 2 T. olive oil
  • 2 T. soy sauce
  • 1 T. tahini or peanut butter
  • 2 tsp. honey or maple syrup (Rush Apiaries)
  • 1/4 tsp. ginger (fresh is best)
  • 1 clove garlic
  • 2 tsp. toasted sesame seeds
  • wasabi, to taste (use caution! a teensy bit goes a loooong way!)

Salad Ingredients:
One of the great things about salads is that you can leave just about anything off or add anything in!

Salad Ingredients

Salad Ingredients

Dressing Directions:
Make the dressing first so that it can sit for at least 30 minutes so the flavors will meld.

  1. Whisk together rice wine vinegar and oils until well blended.
  2. Add soy sauce, tahini or peanut butter, and honey or syrup, whisk until smooth.
  3. Mince garlic (and ginger, if using fresh).
  4. Add garlic, ginger and sesame seeds, plus wasabi, if using, and whisk again.
  5. Cover and refrigerate for at least 30 minutes before serving.

    Asian Vinaigrette

    Not too vinegary!

Salad Directions:

  1. Cut cabbage leaves into thin strips. Thinly slice mushrooms, carrot and apple.
  2. Place lettuce on bottom of serving dish.
  3. Top with red cabbage.
  4. Arrange carrots, mushrooms and apple over lettuce & cabbage
  5. Chop or shred chicken and place on top of veggies.
  6. Chop scallions and almonds. Sprinkle over chicken.
  7. Top with bean sprouts and drizzle with vinaigrette.

    Asian Salad with Chicken

    The combination of flavors and textures in this blend is simply exquisite, not to mention nutritious!


Slow Cooker Curried Chicken & Apples—It’s What for Dinner!

In an effort to find yet another way to use apples from my enthusiastic picking trip (I’ve even given dozens away and STILL have apples), I decided to put them to savory use. I pulled out my trusty slow cooker, some root veggies and potatoes and a half chicken from the freezer and got to work mixing up a curry dish that made the house smell heavenly and reminded me of my dear friend Fatima who had to head back to Tanzania to help her father. If you are one of those people who fears curry because of its aroma, please, give this recipe a try—It will warm your spirit!

We saved half of the chicken meat to put on Asian inspired chicken salads the next day—I’ll post that recipe soon!

Slow Cooker Curried Chicken & Apples

Ingredients:

Ingredients

Ingredients

Directions:

  1. Chop potatoes, apples, leek or onion, celery and carrot into 1.5″ pieces.
  2. Mix chopped veggies in bottom of slow cooker.

    Veggies

    Veggies

  3. Sprinkle with 1 T. of curry powder and salt & pepper, then stir.
  4. Brush olive oil on both sides of chicken, then rub in remaining 1 T. of curry powder.
  5. Place chicken on top of vegetables in slow cooker and cook on low heat for 8 hours.
  6. After 8 hours, remove chicken and vegetables from slow cooker with a slotted spoon.

    Chicken & Veggies

    Chicken & Veggies

  7. Whisk plain yogurt into juices in bottom of slow cooker until smooth.

    Yogurt Sauce

    Yogurt Sauce

  8. Remove chicken from bones, if desired.
  9. Pour sauce over chicken and vegetables to serve and top with scallions, bean sprouts and/or roasted chickpeas.

    Curried Chicken & Apples

    I like to add something crunchy like these beans sprouts for contrast on top of this dish. Serve with flatbread for sopping up the yummy sauce!


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

bone-in chicken, potatoes, celery, salt, pepper, carrot, leek, apples, scallions, curry, olive oil, crunchy sprouts or chickpeas, plain yogurt


Herb Roasted Chicken

This recipe does take a bit of time to bake for the middle of the week, but the time in the oven will easily be made up by the lack of time spent preparing the dish. For some reason, we haven’t eaten a ton of chicken lately, but I had picked up some pastured chicken breasts from Valley View Farms a couple of weeks ago, stowed them in the freezer, and gratefully remembered them when the weather cooled just enough to want the oven on. These would also come out fantastic from the slow cooker—Just prepare as directed (maybe adding a bit extra liquid), but in your slow cooker, then cook on low for 8 hours. I always cut the meat off for our meal and immediately add the bones to our stock container in the freezer—A tupperware the proper size so that I know when it is full it is time to make stock.

Herb Roasted Chicken

Ingredients:

Ingredients

Ingredients

  • 3-4 medium bone-in chicken breasts (Valley View Farms)
  • 1/2 c. white wine (I used Autumn Gold from Vyncrest)
  • 1 onion (Heritage Farm CSA)
  • 1 head garlic (Apple Ridge Farm)
  • handful fresh oregano (my garden)
  • handful fresh thyme (my garden)
  • handful fresh rosemary (my garden)
  • handful fresh sage (my garden)
  • salt & pepper to taste

Directions:

  1. Preheat oven to 350°.
  2. Place chicken in covered baking dish and sprinkle with salt and pepper.
  3. Peel garlic cloves, then add whole cloves around chicken.
  4. Peel and roughly chop onion, add to baking dish.
  5. Spread fresh herbs sprigs on top of chicken.
  6. Pour wine over chicken and herbs.
  7. Bake 40 minutes, or until chicken is cooked through.
  8. Serve with oven roasted veggies (just pop a pan of chopped root veggies in the oven next to the chicken) and sautéed greens.

    Herb Roasted Chicken

    Simple preparation, complex flavors!


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