The lemon and ginger are bright flavours that bring out the berry sweetness perfectly but taste delicious on their own.
5 boneless, skinless chicken breasts, cut into pieces
1 tbsp + 1 tsp coconut oil
1/2 tbsp + 1/2 tbsp powdered ginger
1/2 tsp. salt
1/2 tbsp lemon zest (wash that lemon first!)
1/2 small red onion, finely diced
2 tbsp lemon juice
1/2 tsp + 1/2 tsp turmeric
1 tbsp cornstarch
Shake of ground nutmeg
1/2 c. chicken broth
lemon slices, about 1/2 lemon.
Combine chicken, 1 tbsp coconut oil, 1/2 tbsp ginger, lemon zest, lemon juice, and 1/2 tsp turmeric in a lidded container. Stir well, and allow to marinate, refrigerated, for at least 1 hr.
Heat 1 tsp oil in a skillet over medium-high heat, and add the onions, chicken mixture and lemon slices. Cook, stirring from time to time, until evenly browned. Mix 1/2 tbsp ginger, 1/2 tsp turmeric, cornstarch, and chicken broth. Add to skillet and increase the heat until it comes to a simmer and starts to thicken. Continue simmering until the chicken is completely cooked. Remove lemon slices if desired, serve over brown rice. Shown with Saskatoon drizzle.
Recipe Developed and Tested by The Meals Maven © 2016
2 lb. boneless, skinless chicken breasts (about 4 large breasts)
¼ c. extra virgin olive oil
2 tsp. cumin
2 tsp. paprika
1 tsp. allspice
1 tsp. turmeric
¼ tsp. garlic powder
¼ tsp. cinnamon
Pinch of cayenne
⅛ tsp. salt
⅛ tsp. black pepper
Nonstick cooking spray (I use the pump bottle from Pampered Chef with Canola oil)
Pour the ¼ cup of olive oil into a large ziplock bag. Add in the marinade spices, then seal the bag and shake to combine.
Cut the chicken breasts into large bite-sized pieces, then add to the marinade. Seal the bag and use your hands to work the marinade into the chicken. Make sure every piece is well-coated.
Marinade at least 6 hrs. or overnight. Practice food safety- marinade in the refrigerator!
Preheat oven to 400*F, then line a baking sheet with foil and spray with non-stick spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.
Bake for 6-8 minutes, flip the chicken pieces over, then bake for another 6-8 minutes.
Serve warm with Tabbouleh and pita bread.
I found this recipe on The Wanderlust Kitchen. Finding bulghur at our local stores was impossible for me so to make the tabbouleh I had to resort to a boxed variety. While I was disappointed that I couldn't make it from fresh, it still really added to the meal. And I found a source for bulghur for next time.
Verdict: First son said "It's really good mom!" Second son said "No more!". Husband asked for seconds, then ate the rest for breakfast the next day.
So there you go. We'll be making this again. But maybe with more chicken, so I can have leftovers too!
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.