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SubscribeTuesday, February 26, 2008
Ginger, Coriander & Orange Braised Chicken
I teased about this awesome package that I got 
and asked for several testers to help out with product testing. Thank you to the 15 testers to responded! I sent each of them 1-3 samples of tsp spices, and they each cooked with the spice and gave me a short 2 sentence review.
You guys rock.
What is tsp?
tsp spices are organic spices in perfectly measured, freshly sealed, single-use packages. Each tin comes with 12 spice packets – each 1 tsp of the spice. Their products, “packets of pure adventure,” make measuring spoons obsolete and also protect spices from light and air to ensure freshness and the fullest flavor. A reprieve from spice cabinet chaos, these one-teaspoon spice packets are stored in tin cans that look great displayed on the kitchen counter, which makes them a perfect gift for home cooks.
Dried spices lose their potency after 6-12 months and the more light and air that gets exposed to the spice, the shorter the shelf life. Simply put, if you’ve still got that ground ginger in the back of your pantry, inherited from old Aunt Martha, your food is gonna taste like…well…crusty Aunt Martha. Nasty. I love the concept of tsp, because I only open what I need. the rest stays fresh and sealed.
(photo from tsp spices)
Such fancy packaging…are they expensive?
$7-$9 a box (12 tsp per box) – which is about 30% more than I pay for non-organic supermarket spice. However, I’ve learned something this year. Rather than go find the best deal possible, I’ve decided that I want to buy less and splurge on things that are beautiful, lovely to use and good for my family. I want to really savor and enjoy the things I have in my home, especially in the kitchen. Let me tell you, these spices are gorgeous.
Actually, when I first opened the package, I said out loud to Scott, “Damn. All this packaging – so wasteful! What’s the point of organic spices if you’re going to waste earth’s resources for the packaging?”
And of course, Scott replied, “Stop bitching. Reuse the boxes.” So now my boys’ matchbox cars smell like Oregano.
read on….I’m giving some tsp spice tins away!!!
What did I make with the tsp spices?
The most awesome braised chicken ever. Oranges, garlic, and a blend of tsp ginger and coriander.
Ginger, Coriander and Orange Braised Chicken
Inspired by flipping through Nigel Slater’s Appetite
which has been sitting on my desk for the past 2 weeks because I can’t stop looking at it. I love his style of cooking – “a small handful of crabmeat per person” “ginger root – a small lump.” Nigel’s book teaches you how to improvise and create a dish all your own. Forget following recipes word-for-word, he gives you a template and teaches you which flavor combinations work well and when is it done.
Each recipe also has variations at the end. The “Chicken, Garlic and Herbs” recipe (this is the recipe my Ginger, Coriander and Orange Braised Chicken is based on) has options for:
- a buttery finish
- a creamy finish
- use this same recipe to cook lamb with garlic and lemon
- or even pork steaks with apple and creme
Anyways, I highly recommend this book. And hey, if Jamie Oliver says, “Nigel is a genius” then I’m totally sold.
You can substitute skin-on chicken breasts for thigh. Cut back the simmer time just a bit as the breast will cook faster than the bone-in thigh. Best to check it around the 17 minute mark, timing really will depend on how big and thick your breasts are.
6 chicken thighs, skin-on
1 oranges, cut into 8 wedges
6 cloves garlic, smashed with side of cleaver
1 tsp ground ginger
1 tsp ground coriander
2 tsp kosher salt
fresh ground pepper
1/2 cup white wine
2 1/2 tsp soy sauce
cilantro to garnish
In a small bowl, combine the ginger, coriander, salt and pepper. Season chicken on both sides with the spice mixture. Let sit at room temperature for 30 minutes or overnight in the refrigerator. In large dutch oven or deep skillet, heat 1 tbl olive oil on high heat. When hot, place the chicken, skin side down to brown for 1-2 minutes. Turn skin side up. Turn heat to low, throw in garlic and 4 orange sections (give a nice squeeze as you throw them in to get the juice in the pan). Add wine. Cover and simmer on gentle, low heat for 25 minutes or until chicken is cooked through. Remove chicken to plate, leaving the sauce in the pan. Remove and discard oranges, and add the remaining fresh orange wedges. Turn heat to medium-high and add soy sauce. Cook for 3 minutes until thickened. Pour on top of chicken, garnish with fresh cilantro.
Free tsp spices
Really! Just for you! tsp is sending me 3 twin packs. So, 3 lucky ducks will get a beautiful set of spices.
How to enter
Just comment below and tell me what is your favorite spice combination? That’s it! If you want to link to one of your recipes, feel free to link away.
Contest is open until Saturday March 1st at 10pm est. I’ll take entries up until then and we’ll pick 3 winners using the nifty random number generator.
That’s it! Good luck!
My tester’s reviews
are on the next page!
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252 Responses to “Ginger, Coriander & Orange Braised Chicken”
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Cookbook
101 Asian Recipes Simple Enough for Tonight's Dinner
by Jaden Hair -
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My favorite combo?
For savory dishes it has to be rosemary, garlic, and pepper
for sweet dished it is cinnamon, nutmeg and ginger
and I am partial to cardamom and well, anything.
Chinese five spice and orange zest…especially on roasted sweet potatoes.
Funny interlude…my first time experimenting with spices was in middle school when I had a leftover box of fried batter (affectionately called Crispies) from Long John Silvers. They are basically just bits of batter that drip off the artificial chicken/fish planks that get fried – and at age 12 I loved them. I thought they would be really good reheated with Cinnamon on them…kind of like a funnel cake I thought. Ugh….I can still taste the combo of fish, cooking oil and cinnamon. Ruined for life.
Cardamom, cinnamon, black pepper, allspice, cloves (ginger and nutmeg optional). Put it in your tea, or put it in your pumpkin pie.
Your chicken make me want to have supper twice today. My spice combo would definitely be,,,lemon and ginger with balsamic vinegar as a marinade for steak and fresh tuna
JAYDEN, LOVE THE TINS THEME. LOTTSA USES FOR THEM. FAV SPICES??? TOO MANY SPICES, NOT ENOUGH TIME. BUT MY ALL-TIME FAVORITES GO INTO TWO IRANIAN DISHES I MAKE: TA’CHEN AND LUBIA POLO. BOTH HAVE SAFFRON AND TUMERIC. TA’CHEN IS CHICKEN SLOW COOKED WITH ABOUT 25 LG. ONIONS, LOTS OF TUMERIC, SOME BUTTER. THE RESULTING SAUCE/GRAVY IS TO-DIE-FOR. PUT CHICKEN AND SAUCE OVER JASMINE RICE, TOP WITH PLAIN YOGURT ADDING SAFFRON & SOME SUGAR TO YOGURT. SAFFRON INTO THE CHICKEN/SAUCE BEFORE SERVING. THE LUBIA POLO IS COOKED BABY GREEN BEANS WITH HOME CANNED TOMATOES, TUMERIC, LEMON JUICE, TUMERIC AND SAFFRON AND SERVE AS SIDE, REALLY ON TOP OF THE TA’CHEN. R-U-HUNGREE YET? INCREDIBLE EDIBLES!!! I WAS SOOOOOO SAD TO MISS OUT ON THE SAFFRON DRAWING. BUT I AM MOST DESERVING AND DESIRING THE SPICE TINS. THANKS JAYDEN FOR DREAMING UP GREAT THINGS TO BRING US. YOU ARE A BIG INFLUENCE ON YOUR FANS — MORE THEN YOU KNOW. AND I AM GREATLY ENJOYING THE ARTISAN BREAD BOOK–HAD TO BUY THAT!! HAPPY TRAILS TO YA . . . . . .
I dig ras-el hanout, or garam masala, 5 spice is awesome as well, hell any spice is good, rubbed or sprinkled!
One of my favorite spice combinations is curry and ginger. I also love chili powder and cumin together.
I am freaking out at something I recently got my hands on. Jamie Oliver’s cajun spice rub. It’s too good with steaks and co. I also love the Middle Eastern Zartar, however technically it’s more of a herb mix!
Hmmm, that’s a tough one. I would normally choose a sweet combination, but I have really been intrigued by Chinese five spice.
Yum! Great recipe idea, though I don’t know if 25 minutes counts as a braise. When I think dark-meat chicken braised, I think mole. Shoot…now I want mole!
Favorite spice combo: blend of salt, pepper, red pepper flakes, basil, oregano, parsley, marjoram, rosemary and garlic. Herbs and spices can be fresh or dry.
For a strong chicken-potato curry: fenugreek, cumin and coriander,
For a gentle, tender cookie: cardamom and nutmeg;
I know tend to meander –
Yes, a truly long, drafty keg.
Garlic, onion, coriander, cumin and cloves
My favorite spice combination is orange and cinnamon.
Ancho chile, orange zest, nutmeg, cocoa powder — yowza!
I love rosemary and garlic.
lemon, pepper, garlic
oooor
cinnamon and ginger
A little while back, I made some braised lamb ribs/breast. I wasn’t sure what sort of seasoning to use, since I’d never cooked this cut before. I ended up going with a mix of star anise, cumin, mustard seed, dried cayenne chilies, and cinnamon sticks, all added whole to the braising liquid. The result was a surprisingly complex and spicy flavor, delicious over some Basmati rice.
i’m boring myself just by writing this, but i can’t deny it: cinnamon and nutmeg. it’s a party in the mouth and nostrils.
Ginger, garlic and citrus.
I love garlic, chili powder and cumin.
I love cumin, garam masala and turmeric!
I love love love the combination of cumin and smoked paprika. I use this spice mixture on chicken. Yum!
I love ground ginger and cinnamon together.
sesame-ginger-lime…..mmmm…
I have to say that damn picture is making me hungry again and I just had lunch!
Nice recipe btw, i will have to try this unconventional and yet curiously asian recipe soon
Oooo. I have to say that my favorite spice combination is ginger and cardamom because it can be used in sweet dishes as well as something savory…
I absolutely love to use red pepper flakes, especially with oregano, Italian parsley and chopped fresh basil (I’m on a red pepper flake kick at the moment… it’s going in just about everything).
I’m definitely going to try this recipe. Your roast chicken with sweet plum sauce has become a regular at our house, and everyone LOVES it. I’m sure this will be a hit too!
You rock
My favorite spice combination is ginger, cilantro and Thai chilis.
LOVE the idea of packaged GOOD spices!! My latest thing is citrus and fire, juice and/or zest combined with a chili. Works great with chicken or pork. Cook alot of Italian food and cannot live without fresh nutmeg (try it–it’s amazing!!) Jaden, did you loose power this afternoon in the great Florida power debacle? We did for about an hour in Pinellas.
Ancho, chipotle chili powder and granulated garlic sparks up any meat or chicken or fish dish.
I love ginger and garlic. I know garlic isn’t a spice – but I love it anyway. Add this combo to soy sauce and I am in heaven.
It’s a tough one, but I’ve got an Asian food craving tonight, so it’s going to be ginger, sesame, cilantro, green onion and sweet sake for me. Ask me tomorrow and a familiar song might spark a more Mediterranean inspired mixture of parsley, sage, rosemary and thyme.
ginger and garlic
cardamom, black pepper and nutmeg.
also vanilla, black pepper and cinnamon
can’t decide.
Turmeric, Cayenne, & Ginger on roasted vegetables (always include sweet potatoes and onion).
As for waste — perhaps tsp could provide refills for the tins?
Cumin! Spice of the kitchen Gods! I also enjoy just about anything curried. (love your site, the photography is awesome.)
Lately I’m addicted to Thai flavor combinations. Lemongrass, Ginger and Curry oh my! Especially Thai Curry soups with coconut milk. Mmmmmmmm.
love cumin and curry. one question, how do you make your curry thick w/o adding thickening agent? I’m wondering if I put in too much liquid?
thanks
Beautiful pictures. You are really getting serious with your food styling!
I like to keep things simple – salt, fresh cracked black pepper, and rosemary for filet mignon, as I did in this recipe
http://chezannies.blogspot.com/2007/03/filet-mignon-with-steamed-asparagus.html
Classic Italian herbs for me, BASIL, THYME & OREGANO!!!
Thank you so much for the opportunity… Vida x
awesome, awesome pictures, as always! i love black pepper, kosher or sea salt, garlic, and lemon zest combination…it seems to go with anything!
I love the combination of garlic and rosemary on roast chicken, garlic and chile peppers on shrimp, garlic and black pepper on steak…did I mention I like garlic?
Right now, a combination that I am using everywhere is thyme, cinnamon, and coriander. All three, together. In stew. Soup. Braising liquid. Meat pasties. Savory pancakes. In this combination, there is a dimension that blossoms that is bigger than the individual spices themselves….. But, now, reading the comments, I’m gonna hafta try adding orange zest…..
Santa Fe red chili pepper and sea salt, with a splash of lime, on everything from black beans to mango’s, cucumbers, avocados and anything barbecued.
Cinnamon, Nutmeg, and Mace.
(think persimmon pudding).
Yum.
–L
Chipotle chili powder, garlic and lime. Or really, Chipotle chili powder with anything and everything.
Hyssop, fresh ground pepper and salt (on fresh heirloom tomatoes with oil and homemade vinegar).
Thanks to your picture of this yummy dish, it’s hard to think about spices at a time like this.
I could send it in by telling you my favorite spice mixture is whatever you put in this dish, but the truth is that in my house, I love me some herbes de Provence.
favorite spice combo? ginger, cinnamon, cloves. In cookies.
And cocoa, chili powder and chipotle.
my favorite is cinnamon and ginger ;D
My, those spices are fabulous!