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.
- 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
- *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!