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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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101 Asian Recipes Simple Enough for Tonight's Dinner
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Hi! I’ve become a loyal lurker on you and your sister’s webpages because of your beautiful, effortless-sounding dishes! i’m a 4th gen cantonese who had to learn how to cook chinese food from cookbooks instead of my mom (grew up on shake n’ bake, broccoli, stuff like that). So I love learning tips from you!
I love your sample offerings and look forward to entering many more of these types of “contests” in the future.
For now, my fav spice combination is that which goes into Chinese “5 spice” (roasted duck! braised meats! yuuum!). Which it looks like (chez) Pim recently posted a way to make your own. I had to bookmark that.
http://www.chezpim.com/blogs/2008/02/five-spice-brai.html
Definitely cumin, chili flakes and sea salt! Wonderful rub for fish, chicken…anything!
Oh this is hard. I love so many spices. Namely Oregano,garlic, and mixed peppercorns. I also love to ground chilies,curry,a bit of clove,cardomon, etc to make my own spice blends.
Oregano, garlic, salt and pepper…with some white wine, olive oil and fresh lemon juice, you can Souvlaki just about ANYTHING!!!!
That orange braised chicken dish sounds delicious!
1 tbl curry powder
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1/2 tsp cardamom
1/4 tsp cayenne
I always use these for day to day cooking, and I ENJOY boring people (to death?) LOL:
garlic, shallot, corriander, spring onion, ginger, salt, white pepper
for indonesian cooking, such as satay, perkedel (fried mashed potato cakes), bistik (javanese steak), i love PALA (nutmeg)
but since I love killing people softly by boring them more than nutmeg, i’d stick with the above garlic et al combo. MUHAHAHAHAHA (evil laugh)
I could (almost) live on 4 spices alone:
kosher salt, fresh black pepper, chili powder, and cumin
My favorite Spice is Posh b/c then I’d be close to Becks. Oh, wait, not that kind of spice huh?
Cardamom, cinnamon, ginger and allspice (steeped in hot water, lemon & honey added).
That chicken looks great and sounds tasty. Those spices sound really interesting. I would be very interested to find out how they compare to normal spices. Do they have more flavour?
One of my favorite spice combos is: chili, cumin and oregano. I have enjoyed many mexican/texmex dishes that use those spices.
My fav changes depending on the seasons and my moods. Right now it would be a 5-spice
I am so making this chicken dish
Thank-you for sharing
My favorite spice combination is cardamom + anything. I love any spice that works as well in sweets as in savories!
Oh gosh, what DON’T I like… this week, anyway, it’s garlic/lemon/rosemary/oregano. Also orange zest/gingerbread/cardamom.
My family loves a combination of sea salt, freshly ground pepper, and finely minced garlic.
thyme, garlic, salt and pepper
add cauliflower and cream
mash
oh my!
mmm….pumpkin pie spices (cinnamon, ginger, clove, allspice, nutmeg). Btw, thanks for the review on Nigel Slater’s cookbook. I’m going to have to check it out; I need help learning to improvise. Did the braised chicken taste as good as it looked?
mmm so hard! i love oregano, basil, salt, and pepper…rosemary and garlic…or onion, garlic, ginger, star anise…i’d love to win those spices though. bring some spice into my cold michigan winter life…please
?
your recipe looks delish jaden…i need to give it a spin. as delicious as soy sauce and coke braised chicken is, i could go for a fresher flavor combo.
Grind and mix for an African Curry , yum.
coriander seeds, tumeric, cayenne, ginger, mustard seeds, fenugreek seeds and cinnamon.
Bonus if I win is that I too can have my sons matchbox cars smell spicy.
I use garlic everyday and for sure I love it in combination with basil. Another spice I’ve been experimenting with is nutmeg. It sure gives you a little something that you can’t quite put your finger on; it just enhances the flavour. Have used 5-spice powder for years. Recently saw in the asian store they have 13-spice powder..will need to check it out soon!
PICK ME! PICK ME!!
I’m a sucker for Rosemary and Thyme on any Seafood, or Rosemary and Basil on any Lamb. Simple, but oh so tasty.
ginger garlic and sesame
wow your pictures are always so mesmerizing and the descriptions so compelling! I love the idea of the tsp spices.
love indian spices. just made chicken marsala this weekend
Hmm… so many wonderful possibilities. Right now (appropriate to flu season), I’m on a chicken soup kick with ginger, coriander and fennel with a bit of citrus (lemon or lime).
mmmmm, I’m a spice freak! Since going to Senegal I’ve been craving coriander with garlic, onion salt, white pepper, and cayenne pepper. Oh man, my mouth is literally watering, I’m so cooking Senegalese tomorrow!
My favorite flavors is garlic, rosemary, and thyme.
garlic, celery salt and onion it’s my basic but I’m always trying many new things. ..
*U*
My favorite two spices are ginger and garlic
Chinese 5-spice!
definitely ginger, red chili flakes, some sesame oil or seed, and some orange juice. i know that all of those aren’t spices, but hell, it is delicious. put it on chicken, rice, you name it.
My faves are cumin and cinnamon (not together, usually). But it seems like the addition of either just makes whatever you are cooking better.
Spices I’d like to try more are nutmeg and marjoram.
My faves are thyme with onion and garlic powder. I also like using cumin and coriander on lamb.
garlic, ginger, and spring onion — with soy sauce and sesame oil
I love the combo of lemon grass & kiefer lime leaves in a dish… especially if the dish contains coconut milk.
My other fave combo is kosher salt and fresh cracked black pepper… I like to call it a “classic” (as opposed to ordinary).
I love ginger, citrus, and fleur de sel.
Definitely cumin, coriander, curry, and ginger. One of my go-to recipes is cumin coriander beef patties with yogurt sauce & roasted curry potatoes. MMM, delicious, but your house will smell like curry for at least a week!
I’d have to say my favorite is: garlic, cumin, white pepper, and oregano.
chilies, lemon grass, kaffir lime leaves, ginger, tom yum paste,
sugar, lime juice, cilantro leaves, fish sauce
just add some chicken and mushrooms and coconut milk and you have one of the best soups ever – learned at Jaden’s class in Brandon. YUM!
I’m crazy for ginger, but Garam Masala is my new favorite.
My favourite combination is oregano and garlic.
I love Herbes de Provence.
And the combination of oregano, chili powder, freshly ground salt & pepper and olive oil (as marinade for baked ricotta)… hmm
Now that’s a toughie…but cumin comes first in the list , followed cloely by cinnamon, cardamom, garam masala
My basic staple is garlic powder and onion powder. From there anything else can be added!
pick on favorite combination? ugh. This is not possible (I’m probably the only one who loves Everything Is Illluminated, but it’s my favorite line from the movie).
Anyway, it depends on my mood and the weather. I love ginger, garlic and any citrus. Garaham Marsala is one of my favorites, but not a favorite of my family so I’ve cut back a bit (just a bit) on it’s use.
As a “cajun” (well, I married one anyway), garlic, red pepper, salt, pepper, thyme, rosemary, basil and LOUISIANA bay leaf (the short fat leaves, not the long skinny California leaves) are in a great many of the dishes I cook.
I’ve been on a southwest kick – lots of cumin, chili powder and garlic.
Oh, and star anise and ginger. I love the smell of star anise “toasting” in a dry skillet. I use a lot of Chinese 5-spice mix too.
I love the combination of cumin and cinnamon in savory dishes. Yum!
Sesame, ginger, soy, garlic, and hot peppers.
Fennel plus basil
I’m a ginger girl. Ginger and garlic. Ginger and orange. Ginger and peanut. You name it. I’ll try it.
Ancho Chili, Ginger, Cardamom, Cayenne Pepper, Cumin and Nutmeg. Anything Hot and Sweet like ME!!!!
And Jaden, I am just using your Rosemary and Marjoram with my Chicken that I am roasting for dinner. The smell is fantastic. A little fresh ground Pepper and Sea Salt, some Ground Mustard and Nutmeg!! Can’t wait.