Tuesday, September 2, 2014

One Great . . . ginger chicken thighs

When summer starts to slide into fall, I start watching for the fresh ginger.

Grown by several of the Hmong farmers who come to the Charlotte Regional Farmers Market, it's a little different than the gingerroot sold at supermarkets. The skin is very thin and a little pink, and the tall green stalks are still attached. The women who sell it tell me they use the leaves to make a soup, and someday, I'll get around to trying that.

In the meantime, though, I revel in the fresh ginger. It's as juicy as the green garlic we get in the spring, when the growing season is just beginning again. I find that the ginger has a little more heat than the ginger that has been cured for long keeping at the store.

I've been watching for it for several weeks, and it finally showed up at the market on Saturday, at the beginning of the long weekend. I bought several fat rhizomes for $1. On Sunday, I was casting around for a use when I found this recipe at the website thekitchn.com. The ingredient list may look intimidating, but if you do any Asian cooking, you probably have most of this. Make it with gingerroot from the supermarket if you don't have a source of freshly grown ginger. The flavor will still be vivid.

Spicy Roasted Chicken Thighs With Miso and Ginger

2 pounds skinless, boneless chicken thighs
3 tablespoons miso paste
1 (2-inch) piece fresh ginger, peeled and chopped
4 to 6 cloves garlic
Zest of 1 lemon
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce or red chile paste

REMOVE the chicken from the package and pat dry with paper towels.

COMBINE the rest of the ingredients in a food processor or small chopper and process until combined into a paste. Place the chicken in a bowl, pour the paste of it and mix well, until chicken is completely coated. Refrigerate up to overnight, or cook immediately.

HEAT oven to 425 degrees. Spray a baking sheet with nonstick cooking spray. Spread the chicken in a single layer on the pan. Bake for 30 minutes, turning the chicken pieces halfway through the baking time. When chicken is cooked through (the internal temperature should be 160 to 165 degrees), remove from the oven and let stand 5 minutes. Serve hot.

NOTE: You could probably also grill this with great results. Just keep an eye on the thighs to make sure the paste doesn't burn.

YIELD: 4 servings.


Randy from Reidsville said...

I'm thinking this will be good with chicken wings too. Thanks.

Kathleen Purvis said...

I think it would be wonderful with chicken wings, Randy. Good suggestion.

Alison said...

I'm looking forward to using it in the ginger-coriander chicken from Cree LaFavour's Poulet cookbook (p. 198). With the coriander I saved from my garden, it can't help but be delicious, right?