Fermented Ginger Chicken with Pickled Carrot Slaw
This dish combines the depth of fermentation with the aromatic allure of Indian spices. The chicken is marinated in a ginger-heavy fermentation that imparts a unique tang and tenderness, while the pickled carrot slaw provides a refreshing contrast. Perfect for an autumn evening.
Ingredients
- 1 kg boneless chicken thighs, cut into 2 inch pieces
- 3 tablespoons ginger, freshly grated
- 1 tablespoon garlic, minced
- 1 teaspoon turmeric powder
- 2 teaspoons cumin seeds
- 1 tablespoon mustard seeds
- 2 tablespoons apple cider vinegar
- 3 tablespoons ghee
- 2 teaspoons salt, plus more for seasoning
- 4 medium carrots, julienned
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon black mustard seeds
- Flaky sea salt, to taste
Method
- In a large bowl, combine the chicken pieces, ginger, garlic, turmeric, cumin seeds, mustard seeds, apple cider vinegar, and salt. Mix well, cover, and let marinate in the refrigerator for at least 2 hours, preferably overnight.
- While the chicken is marinating, prepare the pickled carrot slaw. In a small saucepan, combine white vinegar, sugar, and black mustard seeds. Heat until the sugar dissolves, then pour over the julienned carrots and sliced red onion. Toss to coat and let sit for at least 1 hour.
- Heat the ghee in a large skillet over medium-high heat. Add the marinated chicken and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and has a golden crust.
- Serve the chicken hot with a side of pickled carrot slaw. Season with flaky sea salt to taste before serving.