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Entree
6 - 8 servings
15 minutes
4 hours
Chef Tom Fraker
1 (4-5 lb.) fryer chicken - cut into portions, leaving the legs & thighs connected
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Melissa’s Safari Barbecue Spice Grinder, to taste
1 Melissa’s Perfect Sweet Onion, chopped
3 cloves Melissa’s Peeled Garlic, minced
1/3 cup soy sauce
2 tablespoons brown sugar
2 teaspoons minced ginger
2 tablespoons water
2 tablespoons Worcestershire
1 (3/4-inch) piece Melissa’s fresh turmeric, peeled
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
6 scallions, ends trimmed, cut on the bias
3 cloves Melissa’s peeled garlic, minced
2 teaspoons minced ginger
1 (1 lb.) clamshell Melissa’s Baby Bok Choy, ends trimmed, rinsed, halved lengthwise
1 (1 lb.) clamshell Melissa’s Gai Lan, ends trimmed, rinsed
Kosher salt & freshly ground pepper, to taste
1 lime
Steamed rice
In a cast iron pan, heat the oil and melt the butter.
Add the chicken, season with the spice grinder and brown on all sides. Remove the chicken and place in a slow cooker.
Add the onion and garlic to the pan and sauté for 2 minutes. Now add that to the slow cooker.
In a mixing bowl, add the soy sauce, brown sugar, ginger, water and Worcestershire.
Place the turmeric in a garlic press and squeeze the juice into the bowl. Whisk everything together and pour over the chicken in the slow cooker.
Place the lid on the slow cooker and cook, on high, for 3-4 hours or until the chicken reaches an internal temperature of 165ºF.
In a sauté pan, heat the oil and melt the butter. Add the scallions and garlic and stir fry for 1 minute.
Add the ginger, Bok Choy, Gai Lan, salt and pepper and stir fry for 3-4 minutes or until the Gai Lan is just crisp-tender. Cut the lime and squeeze the juice over the stir fry.
Serve the stir fry with the chicken and some steamed rice.
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