Ginger Chicken
This recipe is from my childhood.
My Mum (anti-junk food from way back) made this recipe for us as an alternative to KFC. It was a favorite of mine then and still is now, though I have adapted it to be low carb and gluten-free.
You can use drumsticks or thighs, skin on or off, bone-in or out, you can even buy an entire chicken and chop up into pieces (or get your butcher to do that for you). All options work well - I do have to say my favourite is the skin on, it is truly scrumptious and eating the skin goes along with the principles of eating the whole animal. It fills more people up on less meat so good on your budget too.
INGREDIENTS
8 pieces of chicken (skin on or off, bone-in or out all work)
100g /1 cup almond flour
2 teaspoons ground ginger
2 teaspoons garlic powder
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon paprika (optional)
1/4 teaspoon chili flakes or powder (optional)
8 teaspoons Tamari
50g butter
METHOD
Preheat oven to 180c
Put the roasting tray in the oven with butter to melt and heat up tray..
In the meantime mix the almond flour with the ginger, garlic, salt, paprika and chili flakes (if using).
Coat the chicken in the almond mixture and place skin side down in the heated baking tray.
Bake 20 minutes then turn and bake a further 20 minutes.
Sprinkle the chicken with tamari (about 1 teaspoon per piece of chicken) and bake a further 5-10 minutes until crispy and golden.
Serve with coleslaw or chop salad.
PER PIECE CALORIES 320 /PROTEIN 26.6g / CARBS 2.2g / FAT 22.2g
