Best 9 Chicken With Apples And Ginger Recipes

ROASTED SPICED CHICKEN AND APPLES

Steps:

• Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
• Preheat the oven to 450 degrees F.
• Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
• Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
• In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

ROASTED CIDER CHICKEN WITH GINGER AND APPLES

Steps:

• 1. Preheat the oven to 400°F. 2. Combine the cider, honey, cloves and ginger in a small saucepan. Bring to a boil over high heat and cook until the liquid has reduced to one cup. Discard the cloves. Set aside. 3. Rinse and dry the chicken. Place it on a rack in a roasting pan. Rub the chicken with the vegetable oil and sprinkle with salt, pepper and thyme. Place the chicken breast side down on the rack. Scatter the onion in the bottom of the roasting pan. Place the pan in the oven. Immediately reduce the oven heat to 350°F. Roast for 30 minutes. 4. Pour the reduced cider over the chicken. Roast for another 30 minutes, basting the chicken once or twice, then turn it breast side up. 5. Place the apples in the pan. Roast for another hour or so, or until a meat thermometer inserted into the thickest part of the breast reads 160° F. Baste several times during the roasting period. 6. Transfer the chicken to a carving board. Strain the pan fluids, remove the fat and pour the fluids into a small saucepan. Let the chicken rest at least 15 minutes before carving. While carving, cook the pan fluids to reduce them to a syrupy consistency. Serve the chicken and fluids separately.

HONEY-MUSTARD CHICKEN AND APPLES

Steps:

• Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
• Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

CHICKEN WITH APPLES AND GINGER

Steps:

• Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
• Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
• Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
• Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.

BROILED CHICKEN WITH APPLES AND GINGER

Steps:

• Preheat the broiler or a grill pan.
• In a large skillet, heat the oil over medium heat; add the onion. Cook, stirring occasionally, until onion softens, about 5 minutes.
• Add the apple, balsamic vinegar, honey and gingerroot. Cook, stirring frequently, until apple slices soften and onions caramelize, about 10 minutes.
• Meanwhile, season the chicken with salt and pepper to taste and place on a broiler-safe pan.
• Broil, turning halfway through cooking, until cooked through, about 12 minutes. Cut chicken lengthwise into slices; transfer to plates.
• Top with apple-onion mixture.

SAUTEED CHICKEN WITH APPLES

Steps:

• Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
• Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.