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easy ginger orange roasted chicken with kohlrabi slaw

Posted on May 4th, 2012  |  2 Comments

Okay so I lied. I’m not bringing you carnitas inspired chicken tacos and spicy slaw today.

It just didn’t make the flavor cut for The Talking Kitchen so I had to forgo the post, even if I did take about 50 pictures of them. Ya win some, ya lose some.

It’s Friday, who cares?!

Anyhoo, I think I’ve more than made up for it with this easy throw together meal.  

Bone-in chicken breast gets a quick marinade in ginger, orange juice and zest, and cilantro stems. This past week I’ve really enjoyed using the entirety of the herbs and vegetables I purchase. Feels good to waste less and find such great flavor in places I never thought to look. Like stems. and roots.

Most stems, like these fellers here, find themselves blended to oblivion in the Vitamix with a ton of other greens and fresh fruit. Breakfast at it’s best.

The bottom part there, the kolhrabi bulb, found itself shredded in milliseconds with my handy dandy, thank you mom and sis for buying me this, 7 cup food processor.

A simple shallot mango vinaigrette  pulse later and there you have it, the easiest slaw known to mankind. Or at least to me so… yeah. Whatever, it’s easy.

And super flavorful!

The kohlrabi holds a bit of moisture so feel free to strain it over a mesh strainer before tossing with the vinaigrette. (I didn’t do this step and didn’t wish I did, but others may want to.)

The chicken is a single panner, I just poured the chicken with its marinade into the pan and tossed it into the oven to do its thing.

Pretty sure we ate this straight out of the pan too, all about saving dishes and staying classy over here. :)


Fun plans for the weekend?

I’m feeling much better so looking to relax, take a few pics and  bike rides this fin de semena. 


ginger orange roasted chicken with kolhrabi slaw

by lafig

Prep Time: 10 minutes

Cook Time: 30-40 minutes


Ingredients (2 servings)

For the chicken

  • 1 bone-in chicken breast, skin removed
  • 1 Tbsp grated ginger
  • 1 orange, juiced and 1/2 zested
  • 1 clove garlic, minced
  • 4 cilantro stems (with or without leaves), chopped

For the slaw

  • 1 bulb kohlrabi, shredded using food processor
  • 1/2-1 small shallot
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp honey
  • 1 Tbsp mango ginger chutney (Trader Joe’s brand)
  • pinch salt


In a bowl, combine the chicken and all it’s ingredients for the marinade. Massage marinade into chicken, make sure it’s thoroughly coated, cover and set aside in the fridge for at least an hour.

Meanwhile, shred the kohlrabi, and drain over a strainer if desired.

Using a food processor, add all the ingredients for the slaw dressing and pulse until combined. Pour over shredded kohlrabi and toss. Set aside.

Preheat oven to 375 degrees. Remove chicken from fridge to let it come to room temperature. Pour chicken and it’s marinade ingredients (minus the orange if you tossed that in) on a small skillet. Bake for 35-45 minutes, until cooked through.

Enjoy straight from the pan, or get a plate. :)

{Sidenote} If you can’t find kohlrabi, you could just use cabbage, they have slightly different textures, but similar flavor.

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2 Responses

  1. […] easy ginger orange roasted chicken with kohlrabi slaw (thetalkingkitchen.com) […]

  2. Gemma says:

    Oh, I would like the recipe!!!Seriously, thoguh, I’m always looking for new ways to make chicken, and I love the idea of a peanut sauce made with peanut butter. I’m bookmarking this!Audrey

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