Spicy Ginger and Lemon Chicken

Name: Spicy Ginger and Lemon Chicken
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 6 chicken legs (about 4 pounds), skin removed; 1 teaspoon salt; 1 teaspoon chile powder; 1 teaspoon cumin; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon cayenne pepper; 1 tablespoon flour; 6 peels of lemon, cut off with a vegetable peeler; 6 peels of orange, cut off with a vegetable peeler; 1/4 cup ginger pieces (washed, but not peeled); 4 cloves garlic, peeled; 1 cup sweet apple cider

By Jacques Pepin

Total Time: 35 minutes
Rating: 4(216)
Comments: Read comments

This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.

Featured in: THE PURPOSEFUL COOK; Leftovers + Imagination = Mock Caesar Salad

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Ingredients

Yield:6 servings

2tablespoons olive oil
6chicken legs (about 4 pounds), skin removed
1teaspoon salt
1teaspoon chile powder
1teaspoon cumin
½teaspoon dried thyme leaves
¼teaspoon cayenne pepper
1tablespoon flour
6peels of lemon, cut off with a vegetable peeler
6peels of orange, cut off with a vegetable peeler
¼cup ginger pieces (washed, but not peeled)
4cloves garlic, peeled
1cup sweet apple cider

Ingredient Substitution Guide

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Preparation

Step 1
Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
Step 2
Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

Ratings

4 out of 5

216 user ratings

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Comments

Lauren7 years ago

six strips

Jacqueline7 years ago

Is "six peels of lemon" the peels from 6 lemons, or six strips of zests from one lemon?

Jenni7 years ago

Made this last night with about half the cayenne called for. It was delicious. I used chicken thighs instead of drumsticks and thus the browning stage took a little longer. I was distracted toward the end and put all the other ingredients in on top of the chicken, which worked fine. This is a keeper and I will definitely make it again.

tracy7 months ago

Outstanding ! We used breasts, skinless and boneless. Everything else prepared according to Chef Jacques. I usually eat about 3-4 ounces of meat but this had me eating way more.

Robert Sugg9 months ago

What kind of apple cider is sweet? Or does that mean apple juice?

Dfuser2 years ago

The sauce is delicious. For several years, this has been our way to use Thanksgiving leftovers. Make the sauce, stir in leftover turkey to coat. Add in whatever vegetables you like - we always have carrots and green beans left over. You can serve over rice (or leftover rice stuffing), or place in a casserole, cover with leftover mashed potatoes, or a sheet of puff pastry, pulled to cover. Bake until the top is browned. The filling is already warm, so 15 to 20 in a 400 oven is good.

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