Lemongrass Chicken with Persian Quinoa

For Passover this year, we focused on recipes that avoided matzah. This savory combo of spicy lemongrass stewed chicken and Jamie Geller’s Persian Quinoa is perfect for Passover or all year round. We kept the quinoa sugar-free, and we found the fresh orange juice added just enough brightness.

Lemongrass Chicken

This spicy stewed chicken is inspired by Thai flavors. The original recipe comes from Mark Bittman for The New York Times. We replaced a number of ingredients to keep the recipe dairy-free, sugar-free,  and low-FODMAP friendly. Instead of nam pla (fish sauce) we used gluten-free coconut aminos. This pairs nicely with rice or quinoa.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Thai
Keyword: chicken, dairy-free, paleo, sugar-free, wheat-free
Servings: 6
Calories: 390kcal
Author: planfulcook

Ingredients

  • 2 tbsp peanut oil
  • 1/2 bunch green onion minced
  • 2 tbsp fresh ginger minced
  • 1 tsp crushed red pepper flakes
  • 1 tsp turmeric
  • 2 stalks lemongrass
  • 3 lb chicken*
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tbsp lime zest minced
  • 2 tbsp coconut aminos

Instructions

  • *If you purchase a whole chicken, cut it into serving pieces before cooking. You can also purchase a mix of skin-on, bone-in breasts and thighs. We don’t recommend using boneless, skinless breasts because the meat gets too dry.
  • Prep the lemongrass: trim the stalks of their tough outer layers, and then “bruise” them by pushing down on them hard with the back of a knife. Cut the stalks into sections.
  • Using a large, deep skillet, heat the peanut oil on medium heat. Add the green onion, ginger, and red pepper flakes and stir until the vegetables are thoroughly cooked.
  • Add the turmeric and cook, stirring, another minute. Add the cut lemongrass stalks along with 1 cup of water.
  • Add your chicken into the skillet, turning it over a few times to coat it in the sauce, and then settle each piece down into the sauce. Add kosher salt and freshly ground black pepper, to taste. Turn the heat to low and cover the skillet. Cook the chicken for 20 to 30 minutes, turning it once or twice, until it’s cooked through.
  • Remove the lid and raise the heat to medium-high; if you’re using skin-on chicken, turn it over so that the skin side is down. Wait until most of the liquid evaporates from the pan, and stir in the lime zest and coconut aminos. Enjoy!

Notes

The original recipe called for 1/2 cup minced shallot and 1 tablespoon of minced garlic. We used green onion and doubled the fresh minced ginger to 2 tablespoons to keep the recipe FODMAP-friendly. We also omitted 1 teaspoon of ground dried cilantro 1 teaspoon of sugar from the sauce, and 1/2 cup minced fresh cilantro as a garnish at the end. Cilantro tastes like soap to me, so I generally leave it out of recipes.
Jamie Geller’s Persian Quinoa

 

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