1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/3 teaspoon crushed red pepper
1/3 teaspoon dried thyme
1/3 teaspoon dried sage
1/4 teaspoon dried oregano
1 tablespoon vegetable oil
1 red onion, sliced into 1/2 inch slices
1 cup fresh broccoli florets
Sift together the ginger, garlic powder, black pepper, oregano, basil, crushed red pepper, thyme and sage. Mix well.
Place chicken pieces in a single layer on the bottom of a large baking dish. Brush red onion slices across chicken bones.
Bake uncovered at 375 degrees F (190 degrees C) for 40 minutes, or until chicken juices run clear.
Meanwhile, in a separate small saucepan, boil the oil in 350 degrees F (175 degrees C) water until it bubbles. Stir in the olive oil, browning slightly.
Remove chicken pieces from liquid and set aside. In a large skillet, heat the olive oil over medium heat. Add the chicken and brown for 5 minutes on each side, and remove from skillet. Remove chicken from oil and place in the same pan. Stir in the cooked sausage, oregano stick, basil, crushed red pepper, thyme and sage.
Stir these into the chicken broth. Pour in the red onion slices and stir around. Season with broccoli and stir. Bring to a boil and cook 5 minutes, or until chicken is cooked through (no longer pink).