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Crispy Ginger Chicken with Shirataki Noodle Salad

Posted on Feb 28, 2017 by in Wheat Free | 0 comments

Crispy Ginger Chicken with Shirataki Noodle Salad

4 servings

Ingredients:
4 thigh/leg chicken quarters
1/2 cup tamari
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons finely chopped fresh parsley
garlic powder to taste
powdered ginger to taste
sesame seeds to taste

Instructions

– Preheat the oven to 375 degrees Fahrenheit.
– Line a baking or cookie sheet with aluminum foil.
– Rinse chicken and pat it dry.
– Gently separate the chicken skin from the meat (leaving it attached at the sides).
– Brush under the skin with the tamari.
– Season with tarragon, parsley, garlic powder and powdered ginger to taste preference.
– Pull the skin back into place.
– Brush the chicken on both sides with tamari, season with herbs, spices and more tamari.
– Bake at 375 degrees Fahrenheit, for 45 minutes, rotating the pan partway through cooking.
– Raising temp to 425 degrees Fahrenheit, cook for another 10 minutes or until internal temperature reads 165 degrees Fahrenheit.

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