So the girls came down with something, that I thought at first was allergies, until my husband said he had a sore throat a few days later. The allergies are really bad; the grass in our fields is almost two feet tall in some places and the lovely daffodils are still blooming and now the fruit trees are blooming. So it might still be allergies, who knows.
Just in case to avoid getting sick and to help the kiddos that have who knows what, I know that garlic can really help. It’s one of those little super foods that no one talks about, but it has some AMAZING traits packed into that little bulb. The only problem is how to get a two and half year old and a one year old and a picky husband, to eat garlic.
I love oven roasted garlic, but dinner also had to be fixed. I grabbed some chicken legs out of the freezer, Safeway had a great sale going on, and grabbed a head of garlic. I put the chicken legs in a skillet and a peeled the whole head of garlic. Lately I have been putting fresh ginger into everything, and I thought why not add it to the chicken as well. The fresh ginger and garlic were an excellent add.
I turned the skillet on medium-medium low, sprinkled salt and pepper over everything and added the peeled garlic and sliced ginger, covered and let it sit. That was all the work that went into this yummy dinner.
The garlic was delicious! Soft, tender with an almost nutty flavor. My two year old, ate three cloves, and my one year old ate two cloves! They tried some of the ginger but it was still a little too spicy. The flavor that the ginger and garlic gave to the chicken was great, so even if you don’t eat the ginger or garlic the chicken will taste better for it.
The picture isn’t the best, I was focusing more on the garlic, because I knew I was going to forget to take a picture when it was done, and sure enpugh I did. The chicken was covered, so it didn’t get a nice crispy skin, but I wasn’t trying for that. Just make sure your chicken reaches a safe temperature, 160° at least. I like to cook it until the meat falls off the bone. Then I know for sure that it is done.
Ingredients
- 1 family pack of chicken legs (thighs would work too)
- 1-2 tspn salt
- 1-2 tspn pepper
- 1 head of garlic, peeled
- 1-2″ of ginger, sliced
Directions
- Put the chicken in a skillet and sprinkle with salt and pepper, both sides. Start cooking your chicken, skin side down, on medium to medium low heat and cover.
- After you have started the chicken, peel the garlic and ginger. Leave the garlic cloves whole, but slice the ginger into thin strips.
- Place the ginger and garlic around the chicken and let it cook covered for an hour or so.
- Check on your chicken about half an hour, and turn. If it is sticking, I sometimes add a little but of water and cover. Just enough water to loosen the it from the bottom of the pan.
- Cook until the chicken reaches at least 160°. I cooked mine for about 2 hours on medium-medium low.
