Garlic and Ginger Chicken
 
Ingredients
  • 4 inches fresh ginger, peeled
  • 6 garlic cloves, peeled
  • ½ cup white wine or white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground cinnamon
  • 5 boneless, skinless chicken breasts, cut in chunks
  • 2 tablespoons vegetable oil
  • 1 small sweet onion, peeled and chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooked rice
Instructions
  1. In a small food processor, puree the ginger, garlic, wine or vinegar, sugar, paprika, cumin and cinnamon. Place the chicken in a large zip-top bag and add the spice mixture. Seal and refrigerate at least 4 hours.
  2. Remove the chicken from the refrigerator and allow to stand at room temperature for 30 minutes. Meanwhile, place the oil in a Dutch oven over high heat. Add the chicken and cook about 5 minutes. Stir occasionally to evenly brown.
  3. Add the onions and tomato paste, stirring well to combine. Add a half cup of water and season with the salt and pepper. Cover, reduce the heat to low and simmer 25 minutes. Serve hot over cooked rice.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rooted-in-flavor/