Ginger, Coriander & Orange Braised Chicken

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.

TSP Spices

(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.

Oranges, garlic and spices

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

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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Comments 252

  1. James

    My favorite combo is what goes into spice cookies – ginger, cloves, nutmeg, and cinnamon. Smells amazing while baking and tastes even better.

  2. Angela

    Ginger & Garlic. Essentials for all stir-fried / cooked vegetables. Sometimes ginger alone, sometimes garlic alone, most times both!

  3. nan moore

    I like marjoram a lot and have just run out. Combined w/sea salt & pepper.
    Also cinnamon, nutmeg, chocolate.
    Garlic, pepper, lemon.

  4. didally

    I like the citrus touch to this dish combined with coriander and ginger. My favorites would be ginger and cinnamon!

  5. Dawna

    I’m not sure this quite counts as a “spice combination” per se, but the other day we tried a combination of fresh ground lemon pepper, garlic salt, olive oil, and sesame ginger dressing. The experiment made a surprisingly tasty chicken marinade (smelled great while it was on the grill too, but really, what doesn’t?).

  6. canarygirl

    Oh! I forgot to enter the contest! lol I don’t know if I’m eligible, since I live far, far away, but one of my favorite spice combos is coriander, cumin and cinnamon. (hee 3 c’s lol)…The spices *are* simply gorgeous, too. 🙂

  7. Elen

    I like coriander, cinnamon, chilly, salt pepper, chunks of grapefruit, orange zest, little white wine over duck
    Ill have to make it for diner this week

  8. White On Rice Couple

    I have so many spices already, but none of them come packaged this purrrrty! The most I’ve ever won was $ 20 from a lotto ticket, so my my luck is pretty lame.
    If I were on a deserted island with only two spices available to me it would have to be the simple, holy grail of salt & peppa.
    If I could be at liberty to have choose two more combinations, it would have to be……um…….gosh! I can’t choose! I’d just take what was given to me .

  9. Cakebrain

    I love the combination of ginger, garlic and cardamom
    Pork with five spice powder
    chicken with garlic and ginger
    and fish with ginger, scallions and tons of white pepper.

  10. amy purple

    That is some fancy packaging for spices! I’m probably more of a Basil or Parsley person, but I on the last dish I made for my husband’s lunch, I used Ginger and Curry.

    Do you have an orange tree? That photo just makes me want to suck the juice out of one of those orange slices!

  11. Lee

    I am excited to try the recipe. We are getting the fresh oranges right off the tree down here in Arizona so that would add a great fresh picked flavor to this dish. I am excited!

  12. Rashmi

    I like the combination of roasted cumin and coriander powders. I also like dried fenugreek leaves.

  13. Linda

    I use primarily ginger and garlic as a staple. For a twist, I throw in cinnamon, nutmeg, cumin, allspice and oregano.

  14. Neha

    Hi Jaden!

    This is such a beautiful gift idea too! It makes every spice seem so exotic!!
    I personally love cumin, fennel and coriander!

  15. Hlne

    Wow! What a great gift. Your blog is now under a category called: Food Blogs Great Photos on my blog.

    My favorite combination is allspice, cinnamon, cloves. I use it to make my ‘tourtire’. The smell in the house is incredible when the tourtire is cooking.

  16. scrapper al

    garlic, chili powder, cumin
    garlic, ginger, sesame
    garlic, fennel, basil, oregano (notice a theme here, lol?)

  17. Sheena


    chili powder

    This combo is great with asparagus, salmon, and eggs!

  18. Canadianfave

    My favorite dried spices are cumin, sumac and oregano. Perhaps not together but I find myself reaching for those most often. I love to crush my own fennel. Hmmm…favorite combination? A combination I wouldn’t want to live without? Salt and pepper, baby!

  19. Bethg

    I make a tofu coconut curry that uses, in addition to the regular curry powder, basil and fennel or anise seeds. The anise gives it a little bit of sweetness that’s really tasty!

  20. Dani V

    Hmm…that’s a tough one. Someone mentioned Herbes de Provence, I like that. I also like Italian blends, like dried basil, rosemary, marjoram, oregano. Mixing dill and chives is yummy too. Hmm, so many choices….;-)

  21. Tara

    I have many favorite spice combinations, but if I had to pick one, it would probably be sage, rosemary and thyme. I use those spices when I roast up a chicken and they always give it a home-cooked-with-love kind of taste. They also make the house smell amazing the whole day. 🙂

    Check out my Roast Chicken

  22. Melinda

    Ground corriander, cumin whole and ground and turmeric….I know you said just three but I love cayenne pepper with those too. I adore Indian food and usually make all my own, even though we have the best take-aways here in England for Indian food.

  23. Libi

    I really like oregano rosemary and garlic… mmm

    also middle eastern combos like za’atar and cumin…!

  24. dyubi

    First time on your blogsite and I can’t help but drool..Poor me, I was 5days late for your giveaways..Crap! I will not get them anyway as I am a newbie on cooking – more or less on spices..I shared the same sentiments on unused spices being wasted for nothing and having read your blog encourages me to look for those TSP instead of buying the whole line of bottled spices..I know there’s a lot more in store for me on your site. Hope you’ll never grow tired of sharing/blogging your cooking tips away..

  25. [eatingclub] vancouver

    Great-looking dish! Will have to try this in the near future as we have lots and lots of oranges around the house.

    (Somebody had the bright idea of making fresh-squeezed orange juice in the morning. Unfortunately, genius and industry often don’t mix.)

    We just did orange-tarragon prawns (post to follow in the next couple of days), where I tried to shoot down the idea of oranges in the dish. However, the dish was marvelous so I had to eat my words and the prawns. My initial objection to oranges was that I find them much too sweet — but this dish, tempered as they are by the ginger and the coriander, will be fabulous, I hope!

    Thanks for the post!

  26. TR

    Hours after finding this recipe, I held a small party with this and my family’s Nintendo Wii as the main attraction. The chicken was such a HUGE hit!! I only had about 5 minutes to let it sit with the spices… I dont’ know if I could handle the whole 24-hr shibang… what the hell, you only live once!

  27. Tan

    Hi Jaden,
    I tried this recipe yesterday but was using the fresh ginger instead of the dry spice since I don’t have it on hand. It turn out very good and my husband loves it!! Thanks!

  28. Kristina

    my family loves veggie pepper on everything..I’m a fan of ginger
    and coriander..sure would love the spices

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