Soy Ginger Chicken

A couple months ago Ryan and I bought two packages of bone-in chicken thighs. With the first package, I rubbed the thighs with jerk seasoning and baked them. We both hated it. It wasn’t just the seasoning, it was also the differences between dark meat and light meat. We typically eat boneless, skinless chicken breasts exclusively. Since the other package had been sitting in the freezer for a while I decided it was either time to revisit the chicken thigh or throw them out. We have a tiny freezer where every inch is a precious commodity! The recipe calls for the skin to be removed, and I have to admit, that was the worst part of the whole deal. Ick. (If I haven’t mentioned it before now, I’m kind of weird about meats….) Finally I got everything into the CrockPot and very quickly the amazing scent filled our apartment. When we got home many hours later (it ended up cooking more than six hours which may explain the general “burnt” appearance), I was very excited to try it. The sauce was very good, and the texture of the chicken thighs was much better this time. Ryan wasn’t too crazy about it, but we both ate it over brown rice and used the extra sauce on the rice. It was very easy to make (though I will use boneless, skinless chicken thighs next time), and I liked it a lot, so I give it four stars.

Soy Ginger Chicken

⅓ cup low sodium soy sauce
2 tablespoons dark brown sugar
5 cloves garlic, minced
⅔ cup cilantro, chopped
1 2-inch piece ginger root, peeled and thinly sliced
5 medium scallions, sliced
1 tablespoon Sherry vinegar
1 teaspoon ground coriander
½ teaspoon black pepper
5 skinless chicken thighs

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

Source: Martha Stewart

5 servings | 2 POINTS

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November 1, 2008. recipes.

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