I didn’t have time to write up this recipe in the heat of Thanksgiving prep, but it turns out that my kids’ favorite Sri Lankan dish, ginger-garlic chicken, makes a very nice stuffing. I’m eating the last of it for lunch, right out of the Pyrex with a fork. I think it’d also make a pretty tasty lettuce leaf wrap.
I love the way the tart sweetness of the cranberry contrasts with the savory flavors. We didn’t make it spicy this year, so the kids could eat it, but I think this’d be even tastier with a hint of cayenne.
Ginger-Garlic Chicken Stuffing, with Cashew and Cranberry
(serves 24 as a side dish, 12 as main, 30 minutes)
1 heaping tsp ginger powder
1 heaping tsp garlic powder
1 heaping tsp turmeric
1 tsp salt
12 chicken thighs, about 2 lbs., deboned and cut small bite-size
vegetable oil for frying
1/2 to 2 heaping tsp red chili powder (to taste, optional)
1 c. chicken broth or water
1 c. dried cranberries
1 c. chopped cashews
2 c. dried bread cubes
1. Mix first four spices in a large bowl; add chicken pieces and rub with your hands until well coated. Marinate 1/2 hour
2. Heat oil in a large sauté pan or on high; add chili powder (if using) and cook 15 seconds, stirring.
3. Add chicken and sear on high, turning to brown all sides.
4. Reduce heat to low and cover; cook approximately 15-20 minutes, until meat is cooked through.
5. Uncover and add chicken broth or water (if using water, I’d add another 1/4 – 1/2 t. salt), cranberries, and cashews; turn up heat and bring to a boil.
6. Stir in bread cubes and turn off heat. When stuffing is well blended, serve hot, or for later serving, turn into a casserole dish and cover. Bake at 350 for 30 minutes and serve hot.