It’s funny but the older I get, the more I love ginger. I love the freshness I love the warmth. I love how it makes my tastebuds glow.
And while it is wonderful added at the beginning of cooking so the ginger flavour mellows an permeates the whole dish, I secretly prefer raw ginger in all its magnificence added at the end.
This sauce is the perfect showcase for all things ginger. Especially if you do as I suggest and add the ginger in little flavour explosion chunks.
This looks like a lot of ingredients but the oil and water don’t count in my 6.
Spiced Chicken with Ginger Almond Sauce
- 1 teaspoon allspice
- 1 tablespoon. neutral flavoured oil
- 2 tablespoons apple cider vinegar
- 450 g chicken thigh fillets
- 2 bunches asparagus or green beans approx 400g / 14oz
- 2 heaped tablespoons finely diced ginger 20g / 1oz
- 100 g almond meal (almond flour) or whole cashews
- 75 g water
Turn your oven to 250C (480F). Mix all spice, oil and only 1 tablespoon apple cider vinegar with a pinch of salt in a small bowl. Slice each chicken fillet into 2 and toss in the marinade. If you have time leave to stand for 15 minutes or so. But no dramas if not.
Trim asparagus by snapping off and discarding the bottom inch of the stems. Line a sheet pan or large rimmed baking tray with baking paper. Arrange asparagus and chicken on the tray In a single layer (the chicken will take longer to cook if it’s not touching then tray).
Place the tray in the oven and set your timer for 15 minutes.
While the chicken is cooking place almond meal (almond flour) or cashews, water, the extra tablespoon apple cider vinegar and a pinch salt in a jug or wide mouthed glass jar. Blitz with a stick blender until you have a smooth creamy sauce like mayonnaise. Taste and add more salt or vinegar if needed. Stir in the ginger.
When the chicken timer goes. Check the chicken with a meat thermometer. It should read 73C ((163F) or higher. Or cut in and have a peek to make sure it’s no longer pink. If it’s not done put back in the oven for another 5 minutes.
To serve, divide chicken and veg between 2 warm plates. Top each with the sauce.
12g carbs / serve if using almonds.
23g carbs / serve if using cashews.
Variations & Substitutions
Keto / ultra low carb – don’t use cashews!
herby – serve with flat leaf parsley, coriander (cilantro), basil or mint leaves (like I did in the photo).
vegetarian – replace chicken with chickpeas or eggs (roast asparagus for 10 mins then crack eggs into the tray and roast for 5 mins or until the whites are set).
nut-free – make a ginger butter by mashing the chopped ginger into 80g (3oz) soft butter with 1-2 teaspoons apple cider vinegar. Or stir the ginger into 4 tablespoons mayonnaise.
nut-free – stir ginger into 1 cup hummus, Greek yoghurt or sour cream instead of making the almond sauce.
more substantial (carb lovers) – steamed rice or warm pita bread.
more substantial (low carb) – serve with avocado or roast almonds, cashews, walnuts or macadamias.
Low FODMAP – skip asparagus and serve with baby spinach leaves. Replace almond meal or cashews with macadamias.
different vegetables – green beans, sliced zucchini, kale, thinly sliced onion, sliced cabbage or bell peppers (capsicum) can all be substitute for the asparagus. Things like cauliflower, broccoli, sweet potato or mushrooms can be used but you’ll need to cook them for longer. Or just roast the chicken and serve with salad leaves or on a bed of steamed greens.
different protein – fish fillets, bone in chicken thighs , chicken drumsticks, chicken wings, sausages, chicken marylands, duck legs. Just adjust cooking time as needed.
more fancy / for entertaining – serve with roast sliced almonds or pine nuts sprinkled over. And a nice side salad like Best Ever Tabbouleh or Lime & Tahini Kale Salad.
Waste Avoidance Strategy
allspice / oil / apple cider vinegar / almond meal (almond flour) – keep them in the pantry.
chicken thigh fillets – freeze them.
asparagus / green beans – can be frozen but best to use for another meal.
ginger – freeze it.
Problem Solving Guide
bland – more salt! More ginger or a squeeze of lemon or lime. Next time use chicken from a different supplier.
too dry – overcooked chicken. Next time get it out earlier or use a lower oven temp. For now a drizzle of extra virgin olive oil will help.
no oven – pan fry chicken and asparagus separately until each is cooked. Serve with the sauce.
You can but I prefer the chicken when freshly cooked. The sauce can be made up to a week ahead and refrigerated or frozen – just allow to come to room temp before serving. Leftover chicken and veg will keep in the fridge for up to 2 weeks or can be frozen. Serve cold or allow to come to room temp.
More Recipes Similar to Spiced Chicken with Ginger Almond Sauce
- Quick Chicken with Parsley Walnut Salsa
- Chilli Chicken Tahini Sauce
- Zucchini Basil & Feta Soup
- Cheesy Chicken
- The Magic Green Sausage Supper
- Lemon Basil Roast Chicken
Have fun in the kitchen!
I’m reading this that the sauce isn’t cooked. So cool sauce is poured over hot chicken?
Yes Valerie – cool sauce (room temp actually) + hot chicken = match made in heaven :)
This chicken and the ginger almond sauce look fabulous and delicious! I can’t wait to try your recipe!