Chicken with Ginger and Lemon
Chicken thighs simmered with Madagascar ground ginger and lemon: marinade, browning, gentle cooking. Recipe for 4 people.
- Prep 15 min
- Cooking 40 min
- Total 55 min
- Serves 4 servings
- Difficulty Easy
In this recipe, Madagascar ginger powder is the key spice. Our family grows this ginger in Vangaindrano, in the southeast of Madagascar. It pairs with the tang of lemon and the sweetness of cooked garlic.
The chicken thighs first marinate for half an hour, then brown in the pan and finish cooking in their lemony juices. The dish is simple and goes well with rice or couscous.
Preparation
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Mix the Vanille Désiré ground ginger, the lemon zest, the crushed garlic, the salt, the pepper and 1 tbsp of oil in a dish.
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Coat the chicken thighs with this mixture, cover and leave to marinate for 30 minutes at room temperature.
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Heat the rest of the oil in a sauté pan over medium heat and brown the thighs for 5 minutes on each side, skin side first.
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Pour in the lemon juice and the stock, bring to a simmer, cover and cook for 30 minutes over low heat, turning the thighs halfway through.
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Remove the lid, let the sauce reduce for 5 minutes and check the cooking: the juice running from the thigh should be clear.
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Serve the thighs coated with sauce, with rice.
The little extra that changes everything
Pat the thighs dry before browning them and do not move them during the first few minutes: the skin browns better in direct contact with the bottom of the pan. Add the lemon juice only after browning, so the marinade does not burn. To find out more about this spice, see the Madagascar ginger page. Another poultry dish from the house: Malagasy chicken curry. Our products for this recipe: Madagascar ground ginger
