Either you like crispy chicken skin, or you don’t… we DO! Mmmmm! It’s such a wonderful combination of texture and taste, and a good source of healthy fats. So, for the crispy-skin-lovers out there, I hope you enjoy this simple chicken recipe!
Most of the recipes I post here are for foods that traditionally contain wheat or high carbohydrate content, and that have been modified to fit into a grain-free, low-carb way of eating. This tends to include lots of baked goods… not because we eat lots of goodies (we don’t) but because that seems to be the hardest thing for people to convert within a new lifestyle.
This is a recipe that is just plain yummy, and it’s something I would have made in the pre-wheat-free days as well. If you enjoy a crispy skin on tender chicken, this recipe is a great base which can modified in numerous ways to fit the seasonings that you prefer or have on hand.
In this case, I was using Tamari, which is the gluten-free version of soy sauce, and it inspired me to season further with ginger, garlic powder, some fresh tarragon (because I had it on hand) and my homemade Gomasio. (If I’d had some green onion, I would have used it in place of the tarragon, but the tarragon was great!) Take note in the recipe that I pulled the skin back on the chicken to get the herbs and seasonings underneath. This helps to infuse the meat with wonderful flavor, and the skin to become nice and crispy, mmm. Don’t be afraid to mix up the flavors if you prefer lemon/garlic, blackened/cajun or any other combination you enjoy!
To accompany the chicken, I made a simple chopped salad of romaine lettuce, fresh avocado, cubed cucumber, shirataki noodles, slivered almonds and Gomasio, topped with a dressing I threw together that my husband ended up being crazy about. It’s very fresh tasting and was also an experiment in using the shirataki noodles in this way. Shirataki noodles are still a new ingredient to me, though I have been hearing about them for quite some time. They are in the refrigerated specialty section in some larger groceries, though they don’t carry them in my small town, so I picked some up when I was in a neighboring Kroger the other day. They are gluten-free and grain-free, and made of tofu, though I wouldn’t say that they have a tofu taste or texture. I quite liked them in this salad, and I also added some to a nice hot bowl of miso soup the other day, and enjoyed that as well!
Crispy Herbed Tamari Ginger Chicken
- 4 chicken quarters (thigh/leg)
- 1/4-1/2 cup tamari
- 2Tb each fresh tarragon and parsley, finely chopped
- garlic powder to taste
- powdered ginger to taste
- gomasio to taste
Preheat the oven to 375 degrees. Line a baking sheet with foil. Rinse chicken and pat dry. Gently separate the chicken skin from the meat (leaving it attached at the sides) and brush under the skin with the tamari, season with the herbs and spices as desired (except gomasio). Pull the skin back into place and brush the chicken on both sides with tamari, season with herbs, spices and tamari. Bake for 45 minutes at 375, rotating the pan partway through cooking. Raise temp to 425 degrees and cook for another 10 minutes or until internal temperature reads 165. Serves 4.
Asian Inspired Salad with Shirataki Noodles
Ingredients for Salad:
- 2 cups chopped romaine hearts
- 1 avocado, pitted and chopped
- 1 large cucumber, peeled, seeded and chopped
- 1/4 C slivered almonds
- 1 bag shirataki noodles, rinsed and drained
- gomasio to taste
Ingredients for dressing:
- 2-3 TB tamari
- juice of one lime
- 2TB honey/ginger balsamic vinegar
- 3-4 TB sour cream
- 1 tsp honey or sweetener to taste
- 1/4 tsp ground ginger
- 1TB fresh tarragon, finely chopped
Combine all salad ingredients in a bowl, set aside. Combine all dressing ingredients, and use as desired on salad.