Trashy Ginger Beer Chicken for the 10th Day of Christmas #CooktheBooks

Chicken marinated in ginger, garlic, miso, soy sauce and ginger beer before being baked to juicy perfection.  A quick and easy dinner, perfect for weeknights.

Throw together a vegetable fried rice using leftover rice and frozen vegetables, pour a glass of crisp, beautiful, dry Rose from Provence and you can invite coworkers home with you for dinner and they will think you are a genius, or at least a good cook......

This recipe was adapted from one found in Midnight Chicken (& other recipes worth living for) by Ella Risbridger.

This memoir/cookbook was the selection chosen by Debra of Eliot's Eats for December/January Cook the Books Club.

Cook the Books is a fun group where we all read the same book during a 2 month period and then create a recipe inspired by or found in the book.  It is still early enough for you to pick up this selection and join us.  You can learn how in the guidelines section.

This is a great book to start off your New Year.  Ella Risbridger is from the other side of the pond and you can almost here her accent as you read her candid, friendly, relaxed stories that revolve around the recipes that she shares.  Some of her memories are sad, some are funny and all leave you with a feeling of hope.

The book starts off with Ella lying on her kitchen floor, not knowing if she will ever get up again.  Having suffered from depression and anxiety myself that caused a mental breakdown, I knew exactly how Ella felt.

But then, the Tall Man came and helped her up and they went into the kitchen to cook and Ella found solace as she always did in the cooking, preparing and eating of food.  Not to mention the security she found in the Tall Man who loved and cared for her unceasingly.

I, too, find solace in the kitchen.  It is my happy place and always calms me when I am in despair. 

I, too, am lucky enough to have a Tall Man, who always knows how to make things better and loves me unceasingly. 

There are tons of recipes in this book, that is not really a cookbook but more of a "here, let me tell you a really simple recipe that you can make without getting flustered so that you, too, can find solace in the kitchen", that appealed to me and that I have earmarked to make.

But I'm going to start with this recipe that Ella calls Trashy Ginger Beer Chicken.  I adapted it which would absolutely receive a nod of approval from Ella.  I used boneless, skinless chicken thighs because that was what I had in the house.

I threw together the marinade in a plastic, sealable bag.  Added the chicken, gave it a quick massage and threw it in the refrigerator.  Since I didn't have any skin to worry about crisping, I simply dumped all of the contents into a casserole 30 minutes before I was ready to eat.  Using boneless, skinless thighs cut down on the baking time.

I converted the recipe from metric to US measurements and am sharing the recipe using my own words and adaptations.  It will not be as quaint and entertaining as Ella's writings but I think you will enjoy this dish as I have it written.

I hope that your 2022 is starting off well.  Mine started off with my husband getting COVID.  Luckily he is vaxxed and boosted so it is a very mild case but we are still quarantined.  This was a very comforting dish to serve up to my Tall Man as he recuperates and it made me feel good knowing that the ginger and garlic would provide antiviral and antimicrobal properties to help him get well quickly.

I am sharing this post over at Foodies Read....stop by and see what others are being inspired to make from the books they are reading.

Chicken, Entrees, Asian, Quick, Easy,

Entrees, Chicken

Asian Fusion

Yield: 3 servings

Author: A Day in the Life on the Farm

Ginger Beer Chicken

Chicken marinated in ginger, garlic, miso, soy sauce and ginger beer before being baked to juicy perfection. A quick and easy dinner, perfect for weeknights.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1/4 c. Ginger Beer
• 2 T. soy sauce
• pinch of crushed red pepper flakes
• 1/2 T. miso
• 1 t. ginger paste
• 6 cloves garlic, minced
• 6 boneless, skinless, chicken thighs

Instructions

1. Combine the beer, soy sauce, crushed red pepper, miso, ginger and garlic in a plastic, sealable quart bag. Massage and shake the bag to combine and dissolve the miso.
2. Add the chicken thighs to the bag and seal, removing as much air as possible. Massage the marinade into the chicken and place in the refrigerator for at least 1/2 an hour and up to 8 hours.
3. Dump contents of bag into a small casserole and bake in a preheated 375* oven for about 30 minutes, until an internal temperature of 165* is reached.

Notes:

Adapted from a recipe found in Midnight Chicken.

Nutrition Facts

Calories

402.51

Fat (grams)

17.94

Sat. Fat (grams)

5.46

Carbs (grams)

6.24

Fiber (grams)

0.41

Net carbs

5.82

Sugar (grams)

2.97

Protein (grams)

55.92

Sodium (milligrams)

1090.72

Cholesterol (grams)

273.28

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