Chicken Thighs with Orange Ginger Glaze

Remember in my Tilapia Piccata post I mentioned how I was impressed with the whole, unprocessed ingredients in most of Cooking Light’s 5 Ingredient 15 Minute Recipes and how you’d see more of them? Well, I supposed I’m being optimistic in assuming folks actually read my entries, haha, but – trust me – I did say that and here I’m making good on that promise. Considering this was another around-midnight dinner, I’m glad the photos came out as well as they did so you can see the lovely glaze this recipe makes…

This recipe was tagged almost immediately by me both because of it’s simplicity and for its Asian flavors (if you didn’t know: I love Asian food). I was originally going to stick with the boneless chicken thighs called for, but after remembering my absolutely delicious successes Chicken Mole and Chicken with Fennel and Tomatoes I decided to stick with what works for me and get bone-in thighs.

Another interesting bit of this meal had nothing to do with the original recipe, but with a unique veggie I found at the market the day before. I had never heard of Valentine radishes before, but the sample slices showed a stunning dark pink center in a greenish-white root. They were described as being slightly milder in flavor than the traditional Cherry Belle we’re used to, but not as mild as – say – Daikon. At the time I didn’t have a recipe in mind, but bought three of the baseball-sized roots figuring they’d make a beautiful snack if nothing else.

I ended up making a simple side with radish slices, toasted sliced almonds, and rice vinegar. I was tempted to shred the radishes, but really wanted to show their unique colors and left them as disks; this made them a little cumbersome to eat, though, so in the future I’ll go with my first hunch and shred them.

Chicken Thighs with Orange Ginger Glaze

( adapted from 5 Ingredient 15 Minute Recipes, Fall ’10)


For the Chicken and Glaze…

4   bone-in chicken thighs, skin removed

½   t   salt

¼   t   black pepper

1   pinch garlic powder

1 ½   t   EVOO

1   navel orange

3   T   honey

1   t   grated, peeled fresh ginger

chopped green onions for garnish (optional)

For the Radish Side…

2   Valetine radishes, very thinly sliced or shredded

½   C   sliced almonds, toasted

3   T   rice wine vinegar


  1. Prepare radish side first as it should sit a while to develop the flavors: toss radish, toasted almonds, and vinegar in a bowl, cover, and set off to the side.
  2. Sprinkle chicken with salt, pepper, and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 – 4 minutes on each side or until browned.
  3. As chicken is cooking, grate about 1 teaspoon orange rind and squeeze out ¼ Cup of orange juice. Add the rind, juice, honey, and ginger to the chicken. Scrape the bottom of the pan to loosen any browned bits and bring to boil.
  4. As soon as the liquid is boiling, reduce heat and simmer – uncovered – until the chicken is done and orange glaze is syrupy (about 10 minutes).
  5. Sprinkle with chopped green onions if desired and serve with radish side and white rice.

(serves 2)

Beezer’s Notes:

This was a pretty tasty dinner! The glaze was the perfect sticky consistency and the radishes went well with the Asian theme. As I mentioned above, I think I will shred Valentine radishes the next time I use them since they are a bit of a mouthful if left as disks, but their flavor was great. If you aren’t a radish fan, the source recipe calls for steamed broccoli with almonds. I won’t be insulted if you opt for the broccoli although I personally can only stand broccoli raw, haha. Oh! And my chive plant finally gave up the ghost that night so I didn’t have any garnish. A few slices of green onions or the like would have gone a long way with the flavors and I’m sorry I missed them.

The only thing that really bothered me with this recipe was the sweetness of the glaze. Using honey as a base allows the glaze to reduce quickly and get that sticky consistency, but honey – as most folks know – is incredibly sweet and none of that sweetness is hidden here. To be honest, I really would have called this a honey-orange glaze, since I could barely taste the ginger. I have next to no experience with sauces or glazes so I’m not sure what I could do as an alternative here. I’d like to use only 1 Tablespoon honey to let the ginger and orange flavors really shine through, but then I’d be adding more liquid and the reduction would take forever. Any suggestions?

Overall Enjoyment: ♥    ♥    ♥

Lemon Ginger Ice Cream & Chamomile Granita Parfait

As we begin to feel the first chilly breezes of autumn I am both excited and a little sad. Excited because the cool, dry fall weather is peak season for rock climbing (and while I haven’t had time to do much other than work and school, I will always consider myself to be a climber)! Plus, autumn in New England means apple picking, pumpkin carving, scarf-wearing (I have a thing, ok?), and my favorite holiday: Halloween.

I’m also a bit sad this time around for two reasons. First, cooler weather in VT almost always means less sunlight. We don’t get a terrific amount of sunshine in the Valley anyway, but we were lucky this year. Already I feel the lethargy creeping in as I wake up to slate-grey skies that do nothing but darken as the day goes on. I brought my textbooks to the park yesterday and slowly got my vitamin D fix as sunbeams escaped the clouds sporadically. Here’s hoping I can keep that up til the snow falls.

The second reason I’m lamenting the cool weather is a silly one, but true: ice cream. Yup. Fall weather makes one long for spicy hot cider, rich hot chocolate, or hearty soup – not ice cream. Don’t get me wrong, I’m looking forward to all those cold-weather treats, but it feels like I’ve just gotten started with my ice cream maker – and there are so many more recipes to try! Haha. Well if there’s any ice cream that is good enough to continue making year-round, this Lemon Ginger Ice Cream is it. Seriously. I made it on a whim after discovering the recipe on :pastry studio and couldn’t get enough. I can’t remember the last time I licked a bowl so thoroughly clean.

How I got from the initial ice cream recipe to the parfait involving granita is an entirely separate story. In a nut shell, I had three recipes swirling in my head that week from reading about Watermelon Basil-Lime Bars on 17 on Baking, Peaches With Honey Sabayon and Chamomile Granita on :pasty studio, and the ginger ice cream I had made earlier. I loved Elissa’s pairing of creamy semifreddo with light sorbet, I thought the chamomile granita sounded fascinating, and I was dying to freeze another batch of ginger ice cream – this time adding a bit of lemon for my own taste. In the end, I decided to try to pair up the granita and ice cream in a parfait.

Lemon Ginger Ice Cream & Chamomile Granita Parfait

(adapted from :pastry studio)


For the Ice Cream…

4   oz.   fresh ginger root (source calls for 3, but I prefer a stronger taste)

1 – 2      lemon peels*

1 ½   C   whole milk

1 ½   C   heavy cream

½     C    sugar, divided

4   egg yolks

¼   t   vanilla

¼   t   lemon juice

generous pinch of salt

* Note: the source recipe does not include lemon peel, but adds only the ¼ t lemon juice. I found myself wanting a tad bit more lemon flavor, but almost overdid it by adding the peel. Be careful how much you add if you decide to do so. The lemon peel provides far more flavor per slice than the ginger root. I’d recommend one small peel to start.

For the Granita…

2   C   water

¼   C   sugar

6 bags (or 2 T) chamomile tea

1   t   honey*

* Note: I added honey in addition to the sugar because I wanted a bit of honey flavor. Because honey is such a strong sweetener, the source recipe recommends using sugar only so as not to overwhelm the chamomile flavor. My chamomile flavor was strong and delicious, but the sugar-honey combo made the granita quite sweet. I didn’t mind, but if you’d like less sugar you may want to nix either the sugar or honey (or perhaps both entirely).


  1. Begin by preparing the ice cream base: peel the ginger root and remove any blemishes before slicing thin. Peel one or two inch-long peels from lemon to seep with the ginger root (see note above). Put milk, cream, ¼ C + 1 T sugar in a saucepan with the ginger root and lemon peel. Bring mix to a simmer over medium-low heat, but be careful not to boil. Simmer for a few minutes until sugar has dissolved, then remove from heat, cover, and let steep for at least one hour.
  2. Strain the ginger slices and lemon peel out and reheat milk base if needed until warm. In a medium separate bowl, whisk the egg yolks and 2 T sugar until egg is pale yellow and the mixture has thickened. Very slowly add the warm milk to the egg mix, whisking constantly to keep the eggs from scrambling. Return combined mixtures to saucepan and cook over medium heat.
  3. Stir the ice cream base constantly, scraping the bottom while doing so, until the custard thickens. Be VERY CAREFUL not to let the mixture heat to quickly or boil. This took me about 30 minutes, but mine never got to be so thick that “a finger traced through it would leave a clean track”. I went instead with the coats-the-back-of-a-spoon test.
  4. Strain the custard through a sieve and into an air-tight container. Add vanilla and lemon juice and stir. Let it proof overnight in the fridge so the flavors will develop.
  5. While ice cream base is proofing, start on the granita: bring the water, sugar, and honey to boil, then remove from heat and immediately and add tea bags (or loose leaves). Steep tea for at least one hour.
  6. Remove tea bags (pressing to save all excess tea liquid) or strain tea leaves. Pour liquid into a shallow, freezer-safe container and freeze. Every two hours, scrape granita with a fork to break up the ice crystals until all the liquid has frozen (about 4 hours).
  7. Once the ice cream base has finished proofing, freeze in your ice cream maker according to manufacturer’s instructions. Pour back into the air-tight container, push plastic wrap down along the surface (to prevent freezer burn), cover, and return to freezer to firm up (about an hour).
  8. To assemble the parfait: place a few scoops of Lemon Ginger Ice Cream on the bottom of a tall glass. Layer generous scoops of Chamomile Granita on top to fill the middle of the glass – fill a bit more than you think necessary since the top ice cream layer will press down on the less-dense granita. Finish with a few scoops of ice cream on top. If desired, serve with caramel sauce or honey.

Beezer’s Notes:

This has become one of my all-time favorite desserts. The slight heat of the ginger root is perfect in the rich, creamy ice cream and its light lemon undertone adds a bit of zip that blends so well with the sweet chamomile granita. The mix of textures also makes for a very interesting treat – Elissa was right. Soft ice cream with the crunch of icy granita is a pairing I wish I had tasted before.

I should mention that another fantastic way to enjoy this ice cream is how it was first described by :pastry studio, with plums in caramel sauce. Personally, I never would have thought caramel sauce would go well with ginger ice cream, but this is why I fully admit to being a novice in the kitchen, haha. My dish was yummy. To be completely honest, I’ll keep making the ice cream-granita combo over a sundae, but I highly recommend you try both.

I feel like a whole new world of icy treats has been opened up to me now. What other combos work? Blackberry black tea granita with cherry ice cream? How about pineapple granita with coconut ice cream? Basil ice cream with lemon granita? …see why I wish summer would last a bit longer now? 🙂

Overall Enjoyment: ♥   ♥   ♥   ♥   ♥

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