Tamari Ginger Chicken


When I began cooking, this was one of the first recipes I learned when going over to eat at my former health coach's house, Molly. Thanks for the inspiration Molly!  It fits in with my love of asian flavors and simplicity. Chicken falling off the bone is one of my favorite things, especially in winter months where the ginger in this recipe adds a warming touch.  Of course, you can add as much or as little ginger as you like, or simply place large chunks and remove them before eating.  

This is a great recipe for cooking on a Sunday, or you can also place it in the crockpot over night and wake up and have a bit of this for breakfast!  

The directions below are for stove top cooking, but if you are using a crock pot, simply put all ingredients in, and let cook for at least 6 hours.  Read the directions before slicing all the ingredients (which is something I always neglect to do).  The directions include my preferred time to chop ingredients while other things cook! This recipe also works with sliced kale, added in the last 5 minutes of cooking.  

Tamari Ginger Chicken

Serves 4 

3-4 organic chicken legs, with skin and bone

1 tablespoon cooking oil (I prefer butter, coconut oil, ghee, or animal fat)

one medium yellow onion 

1/2 cup filtered water or broth

1 cup sliced crimini mushrooms 

2 large carrots sliced 

3 cloves garlic minced 

1 tablespoon ginger, minced 

3 tablespoons tamari

2 tablespoons mirin or rice wine (optional)


1) Take a large sauté pan, and place it over medium heat, wait until pan is warm.  

2) Place in cooking fat and melt.  

3)  Place in chicken and allow to begin cooking while you slice onions and mushrooms.  Flip chicken after a few minutes. 

4)  Add in onions, mushrooms, broth, tamari and rice wine if using.  Stir and cover.  

5)  Mince ginger, garlic, and slice carrots, add to pan.  Stir. 

6) Cover and allow to simmer for 45 minutes.  Check and stir periodically.  There should be a thin layer of liquid at the bottom, add more broth or water if it starts to dry.  

7)  Turn off heat and allow to cool slightly before serving. 

Cook for your family, or just for yourself to eat throughout the week!  Don't forget to save the bones for bone broth later ;)