Zesty Ginger Tomato Chicken Recipes

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

ZESTY GINGER TOMATO CHICKEN - SLOW COOKER

Steps:

• Place chicken in a 4 quart slow cooker.
• Drain ONE of the cans of diced tomatoes.
• In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker.
• Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours.
• Skim off fat. Serve in shallow bowls on a bed of hot brown rice.

SPICY TOMATO CHICKEN (AYAM MASAK MERAH)

Steps:

• Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
• Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.