CHICKEN CONGEE WITH TURMERIC AND CUMIN
This dish, which was created for the 2019 NYT Food Festival by Tyler Heckman, the executive chef at Ferris restaurant in New York, combines his interest in Cantonese cooking with his affinity for the flavors of New York City street food - specifically, the chicken and rice plates sold from halal carts. Congee is a rice porridge popular in China and among other Asian cuisines, and this version is heavily spiced with cumin and turmeric, which lend a golden hue and an earthy flavor. If you haven't made congee before, you might balk at the high ratio of water to rice, but give it time, and the rice will break down until creamy. Spiced chicken, tangy yogurt and a punchy blender hot sauce add texture, richness and brightness to the dish.
Provided by Alexa Weibel
Categories dinner, condiments, grains and rice, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Prepare the rice: In a small skillet, sauté the garlic in oil over medium-high heat, until deep golden brown all over, about 3 minutes. Transfer the garlic to a large lidded pot, and discard the oil. Add the rice, onion, turmeric, cumin, 1 teaspoon salt and 10 cups water to the pot and bring to a boil over high. Reduce the heat to medium-high, partially cover the pot with a lid (two-thirds of the pot should be covered) and cook, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 30 to 40 minutes. Remove and discard onion and garlic, if desired. Season congee to taste with salt, remove from heat and cover. (Makes about 7 cups.)
- Meanwhile, prepare the yogurt sauce: In a medium bowl, whisk together the yogurt, mayonnaise and za'atar. Season to taste with salt and pepper, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
- Prepare the spicy sauce: Add the roasted bell pepper, hot sauce and Champagne vinegar to a blender and purée until completely smooth. Season with salt to taste, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
- Prepare the chicken: In a large bowl, whisk 4 tablespoons olive oil with the turmeric, cumin, cardamom and 1 tablespoon kosher salt. Add the chicken thighs and toss to coat. Heat the remaining 1 tablespoon olive oil in a large cast-iron pan. Working in batches, cook the chicken thighs over medium until a golden crust forms on each side, 6 to 7 minutes per side. Transfer to a cutting board, let rest 5 to 10 minutes, then thinly slice the chicken crosswise.
- Divide the congee among wide, shallow bowls. Top with the chicken, lettuce and tomato, then drizzle with yogurt and spicy sauce. Pass additional sauces at the table so guests can adjust creaminess or heat level according to preference.
SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Categories dinner, lunch, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN CONGEE (鸡粥)
Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
Provided by Made With Lau
Categories soup
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Wash rice in a bowl:
- Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
- Cut the chicken into thin slices and place it in a bowl to marinate.
- Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
- Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
- Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
- Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.
- Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
- Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.
CUMIN CHICKEN
This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS
Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.
Provided by Rachel Gurjar
Categories Chicken Cumin Garlic Coriander Olive Oil Onion Cabbage Lemon Pea Cilantro Lunch Dinner Spring Sauté Bake Wheat/Gluten-Free Peanut Free Soy Free Dairy Free Tree Nut Free Poultry Quick & Easy
Yield 3-4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
- Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
- Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
- If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
- Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
- Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.
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