Lemon-Ginger Chicken
As most of you probably know, Onion and Garlic were my favorite things to cook with before my Fructose Malabsorption diagnosis. Now I’m learning a whole new way to cook, and I’m finding some pretty tasty flavors.
I’ve used lemon and ginger to season a dish before, but I normally also added my staples, onion and garlic. Well, I have to admit, I did add some onion to this dish. However, I cut it into very large pieces, and left them all in the pot. Only the flavor was left behind. Onion adds moisture when cooking in a slow cooker, if I had made this on the grill, I would probably have left it out. Or I could have marinated it with the onion and not cooked it.
This was a very easy dish, that I over cooked. Oops. We left to run to the store and I forgot to turn the slow cooker to low before we left. I usually use a timer for my cooker, but since I thought I was going to be home…well, you get the picture. I must say though that I was pleased with this meal, even though it was cooked a little longer than planned. It made the outside nice and crispy. The meat wasn’t as juicy as normal, but it was far from dry. (I cooked this on High, for over 5 hours….yes, too long for just a couple of breast.)
Lemon-Ginger Chicken (made in the Slow Cooker)
- 2 Split Chicken Breast
- 1 lemon
- about 2 inches of ginger root
- 1/2 large onion
Peel and Cut up the onion into very large pieces, place in the bottom of an oiled cooker.
Cut the lemon in half and rub all over the Chicken.
Place the Chicken in the cooker.
Juice the lemon with a reamer and pour all over the Chicken.
Add the zest from the lemon.
Cut up the ginger into thin slices and place all over the chicken. (you could mince the ginger, but I was feeling a bit lazy.)
I used a 4 Qt cooker. Normally I would cook on High for 3-4 hours, but I goofed and cooked this a bit long.
Or you could cook it on low for 6-8 hours. (the more chicken you add, the longer you need to cook it.)
After a couple of hours the chicken was getting a lot of juice in the pan, and I wanted the outside to brown, so I sucked some of it out with a turkey baster.
I have made this on the grill, without marinating it, and without the onion. (I used skinless, boneless chicken then.) It turned out very well. But it didn’t have a lot of lemon flavor. I think if I had marinated it then it would have been tastier.
My husband really liked this dish and said it had a lot of flavor. I didn’t think it had as much, but I don’t eat the skin. Next time, I will take the skin off before cooking.
Now that my herbs are coming in, I think I’ll add basil or tarragon to the next batch, and be sure to marinate it.
I’ll let you know how that turns out!
What is your new favorite herb or spice since you can’t eat onion or garlic any more? (I know some say we can have small amounts of garlic, but I’m not to the stage where I want to try yet.)
So how did I do with S.O.L.E. ingredients? The chicken, and Kale were Sustainable, Organic, Local, and Ethical. The lemon, Ginger, leek and potatoes were Organic (I don’t know about the rest.). I cooked the Kale and Potatoes in Butter this time, it was local and organic. And the rosemary I used in the Kale and Potatoes came from my garden and was Sustainable, Organic, Local and Ethical.
How did I do budget wise? The chicken cost about $7.00. The Kale was $2.49 per pound, but I only used about 3 large leaves….so about $.50. The potatoes were $1.69 per pound, I probably used 1/2 a pound ($.85), the leeks, I’m afraid I don’t remember. I think they were about $2.00 a pound and I would have used about $.75 worth. The butter was $4.19 per pound, (I’m not going to figure out how much a tablespoon would be.) The ginger….hummm…I really don’t remember.
I’m going to guess, about $5.00 per person.
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