The taste of this chicken is amazing, but it is labor intensive. This would be a good one for a weekend meal.
serves 8 ( 8 points +)
- 1 tsp. grated lemon rind
- 1 c. fresh lemon juice ( about 4 lemons)
- 2 tsp. crushed ginger ( from a jar)
- 1-1/2 tsp. crushed garlic
- 8 bone-in chicken thighs, skinned
- 1 c. flour
- 2 tsp. ground ginger
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/4 c. canola oil
- 1/4 c. fat-free chicken broth
- 2 T. brown sugar
- 1 lemon, sliced
Place rind, juice and next 3 ingredients ( through chicken) in a large ziplock bag. Seal, turn to coat. Marinate in refrigerator for 1 hour.
Sift together flour and next three ingredients ( through cayenne). Place flour mixture in a large ziplock bag. Add chicken, one piece at a time. Seal bag and shake to coat. Place chicken on a wire rack; place rack in a jelly roll pan. Cover and refrigerate 1 hour. Let stand at room temperature 30 minutes. Reserve flour.
Preheat oven to 350. Return chicken to flour mixture and coat again. Discard any remaining flour mixture.
Heat oil in a large, heavy skillet over medium-high heat. Add chicken and cook until golden ( about 3 minutes per side). Arrange chicken in a single layer in a shallow roasting pan. Combine broth with reserved marinade. Add to the roasting pan. Sprinkle chicken with brown sugar. Top with a lemon slice. Bake , uncovered, 45 minutes or until thermometer registers 165 degrees and juices run clear.
adapted from "Cooking Light"