Spicy Ginger and Lemon Chicken
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons olive oil
- 6chicken legs (about 4 pounds), skin removed
- 1teaspoon salt
- 1teaspoon chile powder
- 1teaspoon cumin
- ½teaspoon dried thyme leaves
- ¼teaspoon cayenne pepper
- 1tablespoon flour
- 6peels of lemon, cut off with a vegetable peeler
- 6peels of orange, cut off with a vegetable peeler
- ¼cup ginger pieces (washed, but not peeled)
- 4cloves garlic, peeled
- 1cup sweet apple cider
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
612 calories; 40 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 38 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
- Step 2
Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.
Private Notes
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Cooking Notes
Lauren
six strips
Jacqueline
Is "six peels of lemon" the peels from 6 lemons, or six strips of zests from one lemon?
Jenni
Made this last night with about half the cayenne called for. It was delicious. I used chicken thighs instead of drumsticks and thus the browning stage took a little longer. I was distracted toward the end and put all the other ingredients in on top of the chicken, which worked fine. This is a keeper and I will definitely make it again.
Oliver
Absolutely delicious! Citrus and spices work their magic in the cider. Wonderful dish!
Chefjenwin
Because the actual skin of ginger root is so thin that many chefs don’t bother with peeling it. No need to waste the time nor reduce the size of your knob of ginger.
Andrea
six large strips from one lemon & one orange should do you.
SFLawyerMom
Not sure why this is tagged as "gluten free" as it has flour in it. I will try with corn starch or rice flour to make it gluten free.
Dfuser
The sauce is delicious. For several years, this has been our way to use Thanksgiving leftovers. Make the sauce, stir in leftover turkey to coat. Add in whatever vegetables you like - we always have carrots and green beans left over. You can serve over rice (or leftover rice stuffing), or place in a casserole, cover with leftover mashed potatoes, or a sheet of puff pastry, pulled to cover. Bake until the top is browned. The filling is already warm, so 15 to 20 in a 400 oven is good.
Marina
Does the 1 tsp of salt go together with other spices, so it is 1 tsp IN ADDITION to the salt and pepper of chicken?
KJ
I added 1 tsp in addition to salting the chicken, and it turned out too salty (although still tasty to me). Next time I will not add any salt to the sauce until the end.
michelle
I didn’t have any apple cider, so used kombucha, added a few large slices of jalapeño and it was great!
Mel
Pretty easy to make but I misread the recipe and thought it called for apple cider vinegar and not apple cider! Put some maple syrup in as a substitute. Very tasty and the slaw was fantastic. We ate it on a big salad with other veg on night 2. Am thinking it might make a good crockpot dish.
Colin
very good added more liquid
DLArch
My eight year old grandson was the lead on this recipe. He loved it. Easy to prepare. Just the right amount of kick. We did make a few changes. Substituted drumsticks with boneless skinless chicken thighs. Cut the orange and lemon strips in half to distribute the flavor. Cut the young ginger into 1/2” pieces and piled in high in the 1/4 cup.
Lois
Any problem if I use apple juice instead of apple cider--is there something I should add to account for the lack of whatever cider has that juice hasn't?
Jblundell
Made w/thighs & apple juice since thats what I had. Deglazed pan w/sherry before adding liquid. Added chick stock & tbsp vinegar. Very easy, quite tasty.
SFLawyerMom
Not sure why this is tagged as "gluten free" as it has flour in it. I will try with corn starch or rice flour to make it gluten free.
henrietta
that chicken was deloycious! great stuff jacques! :)
Barbara Wheeler
Amazingly good. I substituted two quartered shallots for the garlic, because I don’t like garlic and citrus. I would remove the orange strips before serving or substitute zest, but the lemon strips and unpeeled chopped ginger are delectable. Served with noodles for a delicious, homey winter supper. Husband ate three legs. Will not serve six.
Dean
I made this last night. Very easy and very tasty. Next time I might cut back on the liquid a bit. Definitely a keeper.
Buddy
Spicy and delicious. I'm sure I'll make this again and I may cut back on the cayenne. But then I may not!
Kathleen
Why would you not peel the ginger root??
Chefjenwin
Because the actual skin of ginger root is so thin that many chefs don’t bother with peeling it. No need to waste the time nor reduce the size of your knob of ginger.
Sandra
Better the next day!
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