Simply put, it is one of the best “fail proof” and tastiest chicken dishes you can ever make.
Perhaps one of the best recipes I EVER found years ago was Ina Garten’s Indonesian Ginger Chicken. It looks totally fancy, but is super simple to make and full of rich, complex flavors. Plus, it fills your home with an amazing ginger-garlic smell that will linger for hours. It only takes FOUR ingredients to make the sauce, and you can do it right in the blender. “How easy is that?” (Did you just hear Ina’s voice when you read that? I sure did. Ha!) Naturally gluten and dairy free, (just make sure to check your soy sauce label,) this dish seems favorable for people with Crohn’s. The immunity building benefits of garlic and ginger are always a huge plus, not to mention the fact that the chicken is slowly roasted and easier for most people to digest. You can even throw your choice of veggie (one that works best for you of course,) right in with the chicken as it is baking to make sure it is thoroughly cooked and broken down. I promise you’ll enjoy those flavorful vegetables soaking up all that delicious sauce as it bakes. Some Crohnies surprisingly tolerate green beans pretty well. If they work for you, they are a great veggie option for this meal.
I think what makes this dish truly shine is marinading the chicken in the sauce overnight. It just keeps getting better as all that goodness from the sauce seeps into the chicken. The next day, after the chicken is baked, cover the hot chicken on a plate with foil for about 10-15 minutes to make sure those juices soak back into the chicken. While the chicken is hangin out, I like to strain the drippings in the bottom of the baking dish and put it on the stove top to reduce it a bit more. Drizzling this delicious sauce over rice and the cooked veggies is absolutely scrumptious. Even kids will love it.
Some people with Crohn’s steer clear of dark meat. If that is the case, grab a package of bone-in split chicken breasts instead if that works better for you. You may also choose to cook the chicken with the skin on, but remove the skin after it is baked. Save those roasted bones, skin, and veggie scraps from the garlic and ginger. Put them in a baggie in your freezer, and you are ready to start your own immunity building homemade bone broth for another meal.
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
What are your thoughts on this dish with Crohn’s? Any alterations needed to work with your diet?
* PLEASE NOTE: THIS IS MERELY AN OPINION BLOG. THE RESEARCH AND INFORMATION COVERED IN THIS BLOG IS OPEN TO PUBLIC DOMAIN FOR DISCUSSION. WE DO NOT HAVE ANY FORMAL MEDICAL BACKGROUND. WE SIMPLY WANT TO SHARE AND DISCUSS FOODS FOR THOSE WITH CROHN’S DISEASE. BECAUSE PEOPLE SUFFERING FROM CROHN’S DISEASE TOLERATE A VARIETY OF FOODS DIFFERENTLY, RECIPES OFTEN NEED SPECIFIC ALTERATIONS FOR EACH INDIVIDUAL. GET CREATIVE! LEAVE OUT THE FOODS THAT DON’T WORK FOR YOU AND USE THE FOODS THAT MAKE YOU FEEL GOOD. HAPPY COOKING!!