GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.
Provided by Pierre Franey
Categories dinner, poultry, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill or the broiler.
- Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
- Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
- Remove the pieces and brush the tops with the melted butter.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams
TURMERIC CHICKEN WITH SUMAC AND LIME FROM 'THE NEW PERSIAN KITCHEN'
For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow-it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.
Provided by Kate Williams
Categories Entree Dinner Mains
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
- Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it's slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
- Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
- Vegetarian Option: Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.
Nutrition Facts : Calories 261 kcal, Carbohydrate 4 g, Cholesterol 138 mg, Fiber 1 g, Protein 28 g, SaturatedFat 3 g, Sodium 1967 mg, Sugar 0 g, Fat 16 g, ServingSize serves 4, UnsaturatedFat 0 g
PERSIAN TURMERIC CHICKEN WITH SUMAC AND LIME
From the New Persian Kitchen by Louisa Shafia. I served this delicious chicken with tahdig (Persian rice), roasted carrots and a mixed greens' salad that included fresh herbs (cilantro, mint, basil, etc.) DO NOT omit the sumac.
Provided by C G
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a small prep bowl mix together the ground turmeric, salt and 2 teaspoons black pepper. Place this mixture on both side of the chicken pieces. Cover and refrigerate for at least 1 hour.
- 2. Heat up a large skillet over medium-high heat and add the grapeseed oil. Brown the chicken well on both sides, approximately 7 minutes each sides.
- 3. Pour in the water and add the garlic. Stir the garlic into the water. Bring the water to a boil then reduce the heat to LOW and cover.
- 4. Braise the chicken thighs for 25 minutes, until the inside is opaque.
- 5. Transfer the cooked chicken to a serving platter, turn up the heat in the skillet to HIGH and reduce the cooking liquid for about 2 minutes, scraping up any of the browned bits on the bottom of the skillet. Cook the liquid until slightly thickened. Season with salt and pepper to taste. Pour the sauce over the chicken.
- 6. Sprinkle the chicken thighs with sumac and a sprinkle of cracked black pepper. Serve the lime quarters on the side.
PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
- Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
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