How To make Gingery Maple Chicken
2 1/2 pounds chicken drumsticks
1/2 cup flour
1/4 cup vegetable oil
(approx.)
1/2 cup maple syrup
2 tablespoons cider vinegar
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons ground ginger
2 cloves garlic :
minced
1/2 teaspoon pepper
minced green onions -- optional
In large bowl, combine chicken and flour. Toss to coat well, shaking off excess flour. In large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in batches, about 5 minutes, turning frequently and adding more oil as needed, until golden.
Arrange chicken in single layer in 11 X 7" baking dish. In small bowl, whisk together remaining engredients (except green onions) and pour evenly over chicken.
Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over; bake for 45 minutes or until the glaze has thickened.
Serve garnished with minced green onions.
How To make Gingery Maple Chicken's Videos
Cooking with Ginger
Chef Katy Meyer cooks with ginger in the studio kitchen.
Mars Masarap: Gingery Chicken and Spinach Stir Fry
Aired (November 30, 2016): Pars Marco will serve a multi-nutritional dish using chicken and spinach as its main ingredient.
Watch ‘Mars’ every night on GMA News TV, hosted by Camille Prats and Suzi Abrera.
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Mars Masarap: Maple Glazed Chicken with Sweet Potatoes by Gian Carlos, Jana Roxas, and Jan Manual
AIRED (November 21, 2016): Kung nauubusan ka na ng recipe ideas para sa darating na Pasko, subukan ang Maple Glazed Chicken with Sweet Potatoes nina Gian Carlos, Jana Roxas, at Jan Manual. Siguradong swak sa panlasa at kakaiba pa!
Watch ‘Mars’ every night on GMA News TV, hosted by Camille Prats and Suzi Abrera.
--------------
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Visit the GMA Network Portal!
Connect with us on:
Facebook:
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Gingery-Jerk Chicken on the Pit Barrel Cooker
Today’s video recipe is for Smoked Ginger-Jerk Chicken on the Pit Barrel Cooker. For the jerk seasoning, we’re using Walkerswood. Simply marinate the chicken overnight in the jerk seasoning and then cook it on the Pit Barrel Cooker.
Ingredients
• 1/3 cup apple cider
• ½ tbsp ground ginger
• ½ tbsp onion powder
• ½ tbsp brown sugar
• 2 tbsp olive oil
• 4 chicken breasts
• 2 tbsp Walkerswood Hot & Spicy Jerk Seasoning
• 1/2 tsp salt
Recipe Instructions
1. To make the marinade, combine the apple cider, Walkerswood jerk seasoning, ginger, onion powder, brown sugar and olive oil. Mix well.
2. Salt the chicken.
3. Place the chicken and marinade in a Ziploc bag and marinate in the refrigerator overnight.
4. Place the chicken on a pre-heated Pit Barrel Cooker with 3 apple wood chunks.
5. Smoke the chicken until it reaches an internal temperature of 165 degrees F. For this cook the total time was 32-35 minutes.
6. Serve!
Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
Additional recipes
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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Book Cooks - Tomato and Gingery Coconut Chicken
This week Allyssa is cooking from Cook With Me, a new cookbook by Alex Guarnaschelli! We're making Tomato and Gingery Coconut Chicken, which is perfect this cold, damp weather! The recipe is still on our website, but the cookbook, filled with so many more scrumptious sounding dishes, is available for curbside pickup!
TwpOfWashingtonPL.org
Wild Rice & Squash Stuffing
Its autumn and that means all the autumn recipes. This one is slightly adapted from the cooking blog, Cookie and Kate. This recipe does take some time and is meant to serve a lot of people (6-12 depending on 1/2 cup or 1 cup serving size). Its a total delight though. To shorten your time precook the rice and use pre cut squash. Use already seasoned seeds and store bought dressing! BOOM, done. Making it is more fun and tasty though ;)
INGREDIENTS
Stuffing
2 cups wild rice, rinsed
5 cups low sodium vegetable or chicken broth
2 cups kale, ribs removed and chopped small
¾ cup chopped cup chopped green onion
⅔ cup crumbled goat cheese
½ cup dried cranberries, chopped
Pumpkin Seeds
½ cup raw pepitas (green pumpkin seeds)
1 tsp olive oil
pinch salt
¼ tsp ground cinnamon, dash nutmeg, dash cayenne
Winter Squash
2-3lbs winter squash (butternut, acorn, or kabocha), peeled cut into 3/4-inch cubes
1 ½ T olive oil
¼ tsp salt
Ginger Dressing
1/4 cup olive oil
2 T apple cider vinegar
1 T Dijon mustard
1 T maple syrup
1 T grated fresh ginger
¾ tsp salt
Nutrition per Serving (Divided into 12 servings): 273 calories; 12 g total fat (2.9 g sat); 4.4 mg cholesterol; 325 mg sodium; 35.7 g carbohydrates; 4.8 g fiber; 9 g protein