This recipe is one she says her mom used to make weekly — and I can see why! It’s both easy and delicious.
My only changes to her recipe are to use thighs instead of drumsticks — I think they’re easier to eat, and we both prefer that meat. Plus, I eliminated the chopped red onion. It adds a little color, but there’s so much flavor happening I think they’re not totally necessary, and it simplifies the prep a bit. And I’m all about that!
One-Pan Ginger Chicken Recipe
4 chicken thighs
salt and pepper
about 1 T. coconut oil
1 yellow onion, coarsely chopped
1 fat piece ginger, about 2″ long, peeled and sliced pretty thin
1 green onion, white and green parts, chopped into thin slices
Make a slit in the meat that runs along the bone on the skinless side of the thighs. (There’s a line of fat and/or membrane there; just cut along that.) This isn’t absolutely necessary, but it makes the meat easier to cut off the bone later on while you’re eating it.
Trim off any skin that extends beyond the meat. Season the meat generously on both sides with salt and pepper.
In a large skillet over medium heat, warm the coconut oil, then add the chopped onion and ginger and cook for 3 minutes.
Place the chicken thighs in the skillet, skin side up, and cover with a lid. Turn the heat to low and allow to cook covered for 30 – 40 minutes, until meat is done. The juices will run clear, and the interior temperature of meat is at least 170 F.
Optional: For more color on the chicken, remove them from the skillet and broil for 3 – 5 minutes at the end.
Spoon the pan sauce over the thighs after plating, then sprinkle sliced green onions over them.
Mmm, that’s tasty!
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