Is it necessary to peel the ginger?

Name: Chicken and rice in broth and herb salad
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 2 tablespoons (30 ml) olive oil; 2 tablespoon (30 ml) lemon juice; 1 teaspoon (5 ml) honey; 2 teaspoon (10 ml) crushed fennel seeds; 1 teaspoon (5 ml) ground coriander seeds; 1/2 teaspoon (2.5 ml) salt; 6 boneless chicken thighs; 2 tablespoon (30 ml) olive oil; 4 garlic cloves, chopped; 2 tablespoons (30 ml) fresh ginger sticks; 1 teaspoon (5 ml) crushed fennel seeds; 1 teaspoon (5 ml) ground coriander seeds; 3/4 teaspoon (3.75 ml) salt; 1/4 teaspoon (1.25 ml) hot pepper flakes; 3 cups (750 ml) reduced-salt chicken broth; 1 tablespoon (15 ml) honey; 1 cup (150 g) frozen peas; 1 tablespoon (15 ml) lemon juice; 1 cup (40 g) coarsely chopped fresh mint; 1 cup (40 g) coarsely chopped fresh parsley; 1/2 cup (20 g) coarsely chopped fresh dill; 2 green onions, thinly sliced; Zest of 1 lemon; 1 tablespoon (15 ml) lemon juice; Olive oil drizzle; Pinch of salt; 2 1/2 cups (375 g) cooked basmati rice

Main dishes

Chicken and rice in broth and herb salad

Rice in a ginger-scented broth with grilled chicken and a fresh herb salad is exactly what I’m craving this time of year! Fresh and comforting at the same time!

Servings: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

See the recipe

Frequently asked questions

No, you don’t need to peel the ginger. Just wash it well.

However, it is sometimes worth removing the skin when it becomes dry.

Ingredients

Chicken

2 tablespoons (30 ml) olive oil
2 tablespoon (30 ml) lemon juice
1 teaspoon (5 ml) honey
2 teaspoon (10 ml) crushed fennel seeds
1 teaspoon (5 ml) ground coriander seeds
1/2 teaspoon (2.5 ml) salt
6 boneless chicken thighs

Bouillon

2 tablespoon (30 ml) olive oil
4 garlic cloves, chopped
2 tablespoons (30 ml) fresh ginger sticks
1 teaspoon (5 ml) crushed fennel seeds
1 teaspoon (5 ml) ground coriander seeds
3/4 teaspoon (3.75 ml) salt
1/4 teaspoon (1.25 ml) hot pepper flakes
3 cups (750 ml) reduced-salt chicken broth
1 tablespoon (15 ml) honey
1 cup (150 g) frozen peas
1 tablespoon (15 ml) lemon juice

Herb salad

1 cup (40 g) coarsely chopped fresh mint
1 cup (40 g) coarsely chopped fresh parsley
1/2 cup (20 g) coarsely chopped fresh dill
2 green onions, thinly sliced
Zest of 1 lemon
1 tablespoon (15 ml) lemon juice
Olive oil drizzle
Pinch of salt

Assembly

2 1/2 cups (375 g) cooked basmati rice

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Preparation

Chicken

In a bowl, combine all chicken ingredients. Marinate chicken for 15 minutes.

Bouillon

In a Dutch oven, heat olive oil over medium-high heat and cook chicken thighs for about 4 to 5 minutes on each side, or until done. Remove from the pan and set aside on a plate.
Add a little oil if necessary and reduce heat to medium. Cook garlic, ginger, fennel seeds and coriander seeds for 3 minutes, stirring often. Add salt, chicken broth and honey and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add the peas and lemon juice and cook for a further 2-3 minutes.

Herb salad

In a bowl, combine all herb salad ingredients.

Assembly

Place rice, broth, chicken slices and herb salad in bowls.