Gingered Chicken w/ Vegetables

Cuisine: Oriental

Category: poultry

Servings: 6


1 3- to 3-1/2-pound broiler-fryer
1 tablespoon margarine, melted
1/4 teaspoon ground ginger
1/4 teaspoon paprika
12 ounces Chinese pea pods or
2 (6-ounce) packages frozen
Chinese pea pods, partially thawed
1/2 cup chopped onion, (about
1 medium)
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 tablespoon margarine
8 ounces medium mushrooms (about
2 cups)
2 teaspoons lemon juice
1/2 teaspoon salt
8 cherry tomatoes, cut into halves


While the chicken bakes, the pea pods and mushrooms are cooked with a flavorful combination of turmeric, ginger and lemon juice. Sesame Breadsticks are our bread of choice with this meal. Heat oven to 375 degrees. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Mix 1 tablespoon melted margarine, 1/4 teaspoon ginger and the paprika; brush over chicken. Roast uncovered 1 to 1-1/4 hours or until juices run clear. Let stand 10 minutes before carving. Meanwhile, remove strings from fresh pea pods or rinse frozen pea pods with cold water to separate; drain. Cook onion, turmeric and 1/4 teaspoon ginger in 1 tablespoon margarine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring frequently, until onion is almost tender. Stir in pea pods, mushrooms, lemon juice and salt. Cook uncovered about 5 minutes, stirring occasionally, until pea pods are hot. Stir in tomatoes; heat just until hot. Remove and discard chicken's skin. Serve vegetables with chicken. 6 servings

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