Looking for a dish that's bursting with flavor but surprisingly easy to make? These Chicken Thighs in Ginger-Walnut Sauce are your answer! This recipe beautifully combines the zesty warmth of ginger, the earthy richness of walnuts, and the savory goodness of perfectly cooked chicken. With crispy skin and tender, juicy meat, every bite is a delight. It's an elegant meal perfect for a cozy weeknight dinner, yet special enough to impress your guests. Let's get cooking!
Chicken Thighs in Ginger-Walnut Sauce
Ingredients for Chicken Thighs in Ginger-Walnut Sauce
- 300-350 g chicken thighs (2 pieces)
- 35 g walnuts
- 3-4 cloves of garlic
- 1/2 red chili pepper
- 3-4 cm piece of ginger root
- salt, pepper
- filtered water
- fresh cilantro or parsley, for garnish
How to Cook Chicken Thighs in Ginger-Walnut Sauce
Let’s prepare the ingredients for the recipe. First, we’ll work on the chicken thighs. I remove the bones, which is optional, but it cooks faster without them. Plus, the bones are always great for making broth. Carefully cut the meat away from the bones with a sharp knife, leaving the skin on. You’ll need one large or two small thighs per serving.
First, prepare the chicken thighs.
Rub the spices into the meat.
Dice the peeled ginger.
Sprinkle the chicken with salt and pepper, and rub the spices into the meat. There’s no need to season the skin side, as the pepper will burn in the hot skillet.
Using a vegetable peeler or a teaspoon, peel the ginger. Dice the peeled ginger. Peel the garlic cloves. Cut the red chili pepper in half and remove the seeds. Slice half of the pepper into rings. If you don’t like spicy food, you can replace the hot chili with a mild sweet pepper, which is aromatic but not fiery.
Blend the ingredients until smooth.
Place the pepper, garlic, and ginger root in a blender, and add 200 ml of cold filtered water. Add a pinch of salt. Blend the ingredients until smooth. Preheat the oven to 170°C (340°F). Everything is now ready to assemble the dish.
Place the seasoned chicken thighs on a hot skillet.
Flip the chicken and continue to fry for another couple of minutes.
Sprinkle the browned chicken with crushed walnuts and pour over the ginger sauce.
Heat a thick-bottomed, non-stick skillet over high heat. Place the seasoned chicken thighs skin-side down onto the hot skillet. Sear without oil! The chicken skin has enough fat, so there’s no need to add extra oil and calories to the dish.
Fry the chicken on high heat until the skin is golden brown, which should take about 4-5 minutes. Flip the chicken and continue to fry for another couple of minutes on the other side.
Crush the walnuts in a mortar and pestle or grind them into fine crumbs in a blender. Sprinkle the browned chicken with the crushed walnuts and pour the ginger sauce over it. If your skillet is large and the sauce seems insufficient, add some boiling water to ensure the sauce layer is about two centimeters deep.
Place the skillet in a preheated oven for 30 minutes.
Place the skillet in the preheated oven for 30 minutes. After 10 minutes, I recommend reducing the temperature to 160°C (320°F). If the sauce reduces too much, add a little boiling water.
Sprinkle with finely chopped cilantro or parsley. Enjoy your meal!
Remove the skillet with the chicken from the oven and let it rest for 5 minutes at room temperature. Serve hot. Garnish with finely chopped cilantro or parsley and drizzle with the sauce it was cooked in. Enjoy your meal!
And there you have it – a spectacular chicken dish that's sure to become a new favorite! The aromatic sauce perfectly complements the rich chicken, creating a harmonious blend of flavors. For a complete meal, serve these chicken thighs with fluffy rice, quinoa, or steamed vegetables to soak up every last drop of the delicious sauce. Don't be afraid to experiment with the spice level to suit your taste. We hope you enjoy making and sharing this wonderful recipe. Happy cooking!
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