Thursday, March 5, 2009

Ginger Stuffed Chicken with Sesame Spinach

Here's the recipe we used for our Ginger Chicken, Niels' vote for favorite new recipe. (I liked it too). The recipe comes from Real Simple, as does the photo. One thing about Real Simple, it usually sends us looking for a new ingredient we haven't heard of. This time it was the sesame oil. Also, we used skinless chicken and used the ginger mixture as a rub. 

  • 1 cup long-grain white rice
  • 4 6-ounce boneless chicken breast halves, with skin
  • 2 tablespoons grated ginger
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons sesame oil
  • 2 teaspoons sesame seeds
  • 2 bunches spinach (1 pound), trimmed
  • 1Cook the rice according to the package directions.
  • 2Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
  • 3Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes. Turn and cook, covered, until cooked through, about 6 minutes.
  • 4Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted.
  • 5Divide the spinach among individual plates and serve with the chicken and rice.

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