Chicken Thighs with Tomato-Ginger Sauce

Chicken Thighs with Tomato-Ginger SauceOne of the first things I thought of to use this blog for was my cooking. The second article I ever wrote was, No More Butcher Knives. But I don’t tend to get around to writing about food enough. And when I do, it is about things like donuts and honeydew melons. But today is different.

One of my favorite blogs is Lawyers, Guns, & Money. You can probably tell that from the fact that I am forever quoting Scott Lemieux and Erik Loomis and Scott Eric Kaufman. But the great thing about the blog is that it has a good half dozen interesting people writing for it. One of them is Beth Spencer. She tends to write on feminist issues, but she’s a generalist to some extent — like everyone there. Her day job is being an artist. You can check out her work over at Deviant Art, Vacuum Slayer. It’s amazing stuff. I haven’t spent enough time with it to fully get it. But it combines a lot of different elements: Gothic and surreal, with a sensuality that is both erotic and disturbing.

But one of the things that Spencer writes about on Lawyers, Guns, & Money is food. And last week, she posted a recipe, Chicken Thighs Braised in Tomato-Ginger Sauce. You know me: I love chickens, but I also love eating them. So chicken thighs braised in anything at all was enough to grab my attention. So I left up the recipe in its own tab and today, I finally got around to making it.

It is wonderful. I can’t praise it enough. All the flavors mix together beautifully. What’s more, it’s really easy to make. Basically, you saute some spices, dump in tomatoes and chicken, and cook for a couple of hours. It is well worth checking out. I’m going to present the recipe the way I made it, because it is slightly different — in particular, it is all done in a skillet. But here it is in a nutshell: saute garlic (lots), ginger, curry powder, pepper flakes (dash); dump in large can of crushed tomatoes; bring to a boil; add chicken; reduce heat, cover, stir every now and then.

But here’s the actual recipe:

Ingredients:

  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 1 dash red pepper flakes
  • 1 tsp curry powder
  • 2 inches of fresh ginger, grated
  • 5 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1/2 tsp salt
  • pepper to taste
  • 4 chicken thighs
  • chopped fresh cilantro

Directions:

  1. Saute garlic briefly; stir the green onions, pepper flakes, and ginger, until fragrant. Stir in the curry powder, salt, and pepper.
  2. Stir in the tomatoes; bring to boil; reduce heat to low.
  3. Salt and pepper the thighs, then place in the sauce; cover.
  4. Cook for about an hour and a half.
  5. Serve topped with cilantro.

Done this way, it’s actually a rather good recipe for someone who doesn’t have much experience cooking. Yet it’s impressive in the final product. Spencer says to serve it over rice. I served it with angel hair pasta. But I suspect it would work very well with mashed potatoes too. I had some sauce left over, so I’m planning to try it with just pasta — I suspect it will be very good.

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About Frank Moraes

Frank Moraes is a freelance writer and editor online and in print. He is educated as a scientist with a PhD in Atmospheric Physics. He has worked in climate science, remote sensing, throughout the computer industry, and as a college physics instructor. Find out more at About Frank Moraes.

2 thoughts on “Chicken Thighs with Tomato-Ginger Sauce

  1. Tomato and ginger isn’t a pairing I’ve tried before. I’ll have to make this and see. If I used half white meat I think I could serve this to my family. My daughter is funny about “spicy things”. She eats buffalo wings and flaming Cheetos, but often gives me grief about milder things I make. Do you notice that chickens in the market are particularly large recently? I have read that this is due do vagaries in the poultry commodity market, though I don’t recall specifically why.

    • I haven’t noticed a trend. It seems pretty random. Here is California, there have been some chicken related legislation recently. But that’s mostly about eggs (which have gone through the ceiling in price, but I think it is well worth it).

      There’s no reason you have to use boned chicken. In general, I think red sauces go best with dark meat, however. And since I just put a dash of red peppers in it, it wasn’t hot at all. I might add more the next time. I had never thought of putting tomato and ginger together either. I was quite impressed with the results. Let me know how it turns out.

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