Ginger Spiced Chicken & Rice

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Happy Tuesday, friends!  I hope your week is off to a good start.  Today's recipe highlights the flavors of North Africa - and because it involves a marinade, it's got great depth of flavor.  But best ever, once you're ready to cook, it's 30 minutes from counter to table.  Hooray!

Ginger Spiced Chicken And Rice

1 1/4-1 1/2 lbs. Chicken cutlets
4 Green onions, finely chopped
1/2 c. Freshly-squeezed orange juice (approximately 1 orange)
1 T. Brown sugar
1 T. Bottled minced ginger
1 T. Extra-virgin olive oil
1/2 t. Bottled crushed garlic
1 t. Ground corriander
1/2 t. Paprika
1/2 t. Kosher salt
1/4 t. Ground cinnamon
1/4 t. Freshly ground black pepper
2 c. Hot cooked brown rice (I use Whole Foods frozen brown rice often, because all you need to do is heat it up - super quick)


Put the chicken in a gallon sized zip-top bag.  For the marinade, combine green onions, orange juice, brown sugar, ginger, oil, garlic, corriander, paprika, salt, cinnamon and pepper in a small bowl.  Pour over the chicken, seal the bag, and mix the contents all around so the marinade covers the chicken.  Marinate in the fridge for at least 2 hours, or up to 6 hours, turning the bag occasionally. 

Drain the chicken, reserving the marinade.  Lightly coat a baking dish with cooking spray.  Arrange the chicken in the dish and pour the remaining marinade over the chicken.

Bake, uncovered, in a 375 oven for about 10-15 minutes, or until the chicken is no longer pink.  Spoon the rice onto 4 dinner plates, and place the chicken atop the rice.  Spoon the remaining pan juices over the chicken and rice.  Serves 4.

Add some steamed green beans on the side, or try these:

Ginger and Honey-Glazed Carrots

3 c. Water
1 t. Kosher salt
1 1/2 lbs. Baby carrots
1 T. Unsalted butter
1 T. Honey
2 t. Bottled minced ginger


Line a baking sheet with paper towels.  In a large skillet, combine water and salt.  Bring to a boil and add carrots.  Return to boiling and then reduce heat, cover and simmer about 12 minutes or until carrots are just tender.  Drain carrots.  Turn the carrots out on to the baking sheet and pat them dry.

To make the glaze - in the same skillet combine butter, honey and ginger.  Stir constantly over medium heat until the butter is melted. 

Add the carrots to the glaze and toss gently until the carrots are throrughly coated with the glaze and are heated through.  To serve, divide carrots among the dinner plates and drizzle with the remaining glaze from the pan.  Serves 4-6.

Both recipes adapted from the Better Homes & Gardens New Dieter's Cookbook.