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One pan Thai chicken

עודכן ב: 5 נוב 2018

I know there are a lot of ingredients in this recipe and many of which you may not have, but I promise they are worth buying and can all be found in one spice shop. They are Thai spices and ingredients and will make this chicken taste out of this world!!

Servings: 4

Special Diet: Dairy Free, Gluten Free, Soy Free, Sugar Free

Course: Main Dish

Cuisine: Poultry


1 whole chicken

2 teaspoons salt pink Himalayan

1 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

1 onion finely chopped

1/2 red chili pepper chopped

3 cloves garlic chopped

1 tablespoon fresh ginger finely chopped

1/2 cup Kaffir lime leaves

1 cinnamon stick

1 can crushed tomatoes

2 sweet potatoes peeled and finely chopped

2 stalks lemongrass cut in half

2 tablespoons silan date honey


Sprinkle the chicken with salt and pepper on both sides.

Prepare a Dutch oven or large pan with lid on high heat. Add the olive oil and get it hot. Add the chicken breast side down and sear for 10 minutes per side.

Remove from pan and add the rest of the ingredients. Cook for 8 minutes, mixing often.

Add chicken back in breast side down and cover with mixture. Add 2 cups of water and cover pan with a lid. Turn heat down to medium-low. Cook for 35 minutes.

Remove from pan and place the kaffir lime leaves, cinnamon stick and stalks of lemongrass into the opening of the chicken and serve.

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Notes about the wine:

Adir Kerem Ben Zimra Shiraz 2015: made from Shiraz grapes. This wine has a bold purple blue color, dark and solid, a nose rich with aromas of concentrated black fruit with touches of black forest fruit, tobacco, cigars, many herbs, fresh greenery and a full body with dominant but not overpowering oak. There is a pleasant sweetness on the long and lingering finish. This wine is intricate and has the aging ability of another 3-5 years.

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