Throughout my culinary life, I've gone through various phases. At one point, I wanted to discover everything about using parsley; at another, it was about dill. Now, my fixed idea is ginger. I think it's a shame to only use it for warm dishes and am looking for new formulas. That's how I came up with this recipe for dinner. The day before, I separated eight pieces of chicken in a refrigerator form. I beat in the blender half a spoonful of fresh ginger, a small cup of yogurt, one and a half spoons of wheat flour, salt, a bit of lemon juice, two tablespoons of sweet pepper, four green onions cut and one spoon of chopped thyme. I poured the mixture over the chicken pieces, covered it with aluminum foil and left it in the refrigerator until the next day. Then, I took it to the medium oven (180°C), without removing the foil, for an hour... What a flavor!
Throughout my culinary life, I've gone through various phases. At one point, I wanted to discover everything about using parsley; at another, it was about dill. Now, my fixed idea is ginger. I think it's a shame to only use it for warm dishes and am looking for new formulas. That's how I came up with this recipe for dinner. The day before, I separated eight pieces of chicken in a refrigerator form. I beat in the blender half a spoonful of fresh ginger, a small cup of yogurt, one and a half spoons of wheat flour, salt, a bit of lemon juice, two tablespoons of sweet pepper, four green onions cut and one spoon of chopped thyme. I poured the mixture over the chicken pieces, covered it with aluminum foil and left it in the refrigerator until the next day. Then, I took it to the medium oven (180°C), without removing the foil, for an hour... What a flavor!
