I have made chicken thighs with ginger several times, especially when I crave something a little different from classic oven recipes. It's the kind of dish that takes you 10 minutes to prepare, and then the oven does the rest. The potatoes come out crispy on the outside and soft on the inside, and the garlic cream sauce is very simple. There isn't much to prepare, and the ingredients are accessible.
Quick Info
Total time: approximately 1 hour and 30 minutes
Preparation time: 20 minutes
Cooking time: 1 - 1.5 hours (depends on the oven)
Servings: 4
Difficulty: easy
Recipe suitable for lunch or dinner, without special occasions
Ingredients
For the thighs:
4 chicken thighs (preferably free-range)
a piece of fresh ginger
a head of garlic
a red bell pepper
100 ml oil
salt, pepper, ground dried chili, to taste
1-2 cups water
For the potatoes:
1/2 kg potatoes
salt, pepper, coriander, tarragon – to taste
For the sauce:
a head of garlic
2 tablespoons sour cream
a tablespoon of oil
salt to taste
a few sprigs of fresh dill, chopped
Preparation method
1. Preparing the thighs
Wash the thighs and dry them well. With a knife, score each thigh 2-3 times on the meatiest side. Slice the garlic thinly, the ginger similarly (not too thick), and cut the bell pepper lengthwise into suitable strips.
Insert the pieces of garlic, ginger, and pepper into the cuts made in the thighs. Place the remaining garlic, ginger, and pepper in the baking dish next to the thighs.
Put the thighs in a suitable baking dish. Sprinkle with salt, pepper, and a little chili according to how spicy you want it. Drizzle everything with oil.
Add 1-2 cups of water to the dish, so the thighs don't dry out (depending on the size of the dish and how much sauce you want). Start with 1 cup and add more as needed during cooking to prevent the meat from drying out.
Put the dish in the oven (180-200°C) and leave it until the thighs are well cooked. If the water reduces too much before the meat is done, pour in a little hot water directly into the dish. Depending on the oven, it takes about an hour or a little more.
2. The potatoes
Peel and cut the potatoes into not too small cubes, so they don't crumble. Place them in a large pan, drizzle with a little oil, and then season with salt, pepper, coriander, and tarragon.
Cover the pan and cook over medium heat, without stirring often (maximum 1-2 times, so they don't break apart). When the potatoes are softened and well steamed, remove the lid and let them cook on the heat to reduce any liquid and get a slightly crispy crust on the edges. If you stir them too much, they turn to mush.
3. The garlic cream sauce
Peel the garlic and crush it well with salt until it becomes almost a paste. Add a tablespoon of oil and continue mixing until the garlic becomes creamy.
Incorporate the sour cream and chopped dill, mix everything, and keep the sauce in the refrigerator until serving.
4. Serving
The thighs are served hot, alongside the crispy potatoes and the cold garlic sauce. The remaining ingredients from the dish can be used as a sauce or garnish.
Why I make this recipe often
The ginger thighs don't require complicated ingredients, they are prepared quite quickly, and the taste is different from classic versions. The pan-fried potatoes turn out very well without much hassle. The garlic sauce is quick to make and goes well with everything. It remains a balanced meal for ordinary days.
Tips and variations
Tips
When scoring the thighs, don't press too deep, just enough to fit the slices of garlic and ginger.
If you want the thighs more browned, increase the heat in the last 10 minutes.
For the potatoes, don't rush with high heat; they will dry out on the outside and remain raw in the middle.
Substitutions
You can use drumsticks instead of whole thighs, but they cook faster.
If you don't have a bell pepper, you can use red sweet pepper.
For the sauce, if you don't have dill, leave it simple.
Variations
The potatoes can be swapped for a simple puree if you prefer.
You can add a little cumin to the potatoes for a different flavor.
Serving ideas
It goes well with a cabbage salad or pickles, depending on the season.
The remaining garlic sauce can also be used the next day with other cold dishes.
Frequently asked questions
1. Can I make the recipe with chicken breast?
Yes, but the breast can dry out faster. Monitor the baking time and don't leave it in the oven too long.
2. What can I use instead of fresh ginger?
Ground ginger doesn't give the same result, but if you have nothing else, add half a teaspoon directly to the dish with the thighs.
3. Can the potatoes be baked in the oven instead of in the pan?
Yes, but they won't have that pan crust. You can mix them with a little oil and place them on a baking tray in the oven.
4. Can I add another spice to the sauce?
If you don't like dill, leave it out or try fresh parsley.
5. Can it be made without chili pepper?
Yes, the chili is optional. You can omit it or just add a little for a subtle flavor.
Nutritional values
Estimate per serving:
Calories: 550-650 (depends on how much oil is used and how much sour cream the sauce has)
Protein: 30-35 g
Fat: 30-40 g
Carbohydrates: 35-45 g
Values are approximate, vary depending on the ingredients used and how much water the meat releases.
Storage and reheating
The thighs can be stored in the refrigerator for up to 3 days in a covered dish. They can be reheated in the oven or in a pan, with a little water in the dish to prevent drying out. The potatoes do not retain their crust after cooling, but can be reheated in a pan with a little oil. The garlic sauce should be kept cold and used within 2 days.
Quick Info
Total time: approximately 1 hour and 30 minutes
Preparation time: 20 minutes
Cooking time: 1 - 1.5 hours (depends on the oven)
Servings: 4
Difficulty: easy
Recipe suitable for lunch or dinner, without special occasions
Ingredients
For the thighs:
4 chicken thighs (preferably free-range)
a piece of fresh ginger
a head of garlic
a red bell pepper
100 ml oil
salt, pepper, ground dried chili, to taste
1-2 cups water
For the potatoes:
1/2 kg potatoes
salt, pepper, coriander, tarragon – to taste
For the sauce:
a head of garlic
2 tablespoons sour cream
a tablespoon of oil
salt to taste
a few sprigs of fresh dill, chopped
Preparation method
1. Preparing the thighs
Wash the thighs and dry them well. With a knife, score each thigh 2-3 times on the meatiest side. Slice the garlic thinly, the ginger similarly (not too thick), and cut the bell pepper lengthwise into suitable strips.
Insert the pieces of garlic, ginger, and pepper into the cuts made in the thighs. Place the remaining garlic, ginger, and pepper in the baking dish next to the thighs.
Put the thighs in a suitable baking dish. Sprinkle with salt, pepper, and a little chili according to how spicy you want it. Drizzle everything with oil.
Add 1-2 cups of water to the dish, so the thighs don't dry out (depending on the size of the dish and how much sauce you want). Start with 1 cup and add more as needed during cooking to prevent the meat from drying out.
Put the dish in the oven (180-200°C) and leave it until the thighs are well cooked. If the water reduces too much before the meat is done, pour in a little hot water directly into the dish. Depending on the oven, it takes about an hour or a little more.
2. The potatoes
Peel and cut the potatoes into not too small cubes, so they don't crumble. Place them in a large pan, drizzle with a little oil, and then season with salt, pepper, coriander, and tarragon.
Cover the pan and cook over medium heat, without stirring often (maximum 1-2 times, so they don't break apart). When the potatoes are softened and well steamed, remove the lid and let them cook on the heat to reduce any liquid and get a slightly crispy crust on the edges. If you stir them too much, they turn to mush.
3. The garlic cream sauce
Peel the garlic and crush it well with salt until it becomes almost a paste. Add a tablespoon of oil and continue mixing until the garlic becomes creamy.
Incorporate the sour cream and chopped dill, mix everything, and keep the sauce in the refrigerator until serving.
4. Serving
The thighs are served hot, alongside the crispy potatoes and the cold garlic sauce. The remaining ingredients from the dish can be used as a sauce or garnish.
Why I make this recipe often
The ginger thighs don't require complicated ingredients, they are prepared quite quickly, and the taste is different from classic versions. The pan-fried potatoes turn out very well without much hassle. The garlic sauce is quick to make and goes well with everything. It remains a balanced meal for ordinary days.
Tips and variations
Tips
When scoring the thighs, don't press too deep, just enough to fit the slices of garlic and ginger.
If you want the thighs more browned, increase the heat in the last 10 minutes.
For the potatoes, don't rush with high heat; they will dry out on the outside and remain raw in the middle.
Substitutions
You can use drumsticks instead of whole thighs, but they cook faster.
If you don't have a bell pepper, you can use red sweet pepper.
For the sauce, if you don't have dill, leave it simple.
Variations
The potatoes can be swapped for a simple puree if you prefer.
You can add a little cumin to the potatoes for a different flavor.
Serving ideas
It goes well with a cabbage salad or pickles, depending on the season.
The remaining garlic sauce can also be used the next day with other cold dishes.
Frequently asked questions
1. Can I make the recipe with chicken breast?
Yes, but the breast can dry out faster. Monitor the baking time and don't leave it in the oven too long.
2. What can I use instead of fresh ginger?
Ground ginger doesn't give the same result, but if you have nothing else, add half a teaspoon directly to the dish with the thighs.
3. Can the potatoes be baked in the oven instead of in the pan?
Yes, but they won't have that pan crust. You can mix them with a little oil and place them on a baking tray in the oven.
4. Can I add another spice to the sauce?
If you don't like dill, leave it out or try fresh parsley.
5. Can it be made without chili pepper?
Yes, the chili is optional. You can omit it or just add a little for a subtle flavor.
Nutritional values
Estimate per serving:
Calories: 550-650 (depends on how much oil is used and how much sour cream the sauce has)
Protein: 30-35 g
Fat: 30-40 g
Carbohydrates: 35-45 g
Values are approximate, vary depending on the ingredients used and how much water the meat releases.
Storage and reheating
The thighs can be stored in the refrigerator for up to 3 days in a covered dish. They can be reheated in the oven or in a pan, with a little water in the dish to prevent drying out. The potatoes do not retain their crust after cooling, but can be reheated in a pan with a little oil. The garlic sauce should be kept cold and used within 2 days.