TURMERIC AND CUMIN CHICKEN WITH CHILES, CINNAMON ORANGES AND OLIVE-CHICKPEA COUSCOUS
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes.
- Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour.
- Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and chile peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes.
- Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.)
- Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken.
CUMIN-SCENTED CHICKEN CURRY
This curry improves if you make it ahead, it gives the flavours time to mingle
Provided by Roopa Gulati
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
- Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
- Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.
Nutrition Facts : Calories 810 calories, Fat 59 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 0.76 milligram of sodium
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.
More about "chicken congee with turmeric and cumin recipes"
GINGER TURMERIC CHICKEN AND RICE CONGEE (FOR INSTANT …
From wishbonekitchen.com
CHICKEN AND GINGER CONGEE (RICE PORRIDGE) | THE WORKTOP
From theworktop.com
10 BEST CUMIN CHICKEN TURMERIC RECIPES | YUMMLY
From yummly.com
10 BEST TURMERIC CUMIN RECIPES | YUMMLY
From yummly.com
TURMERIC CHICKEN RECIPE (CREAMY ONE-SKILLET MEAL) | KITCHN
From thekitchn.com
EASY TURMERIC CHICKEN {15 MINUTES} - FAMILY FOOD ON …
From familyfoodonthetable.com
CHICKEN CONGEE (JOOK) RECIPE
From simplyrecipes.com
Cuisine Chinese, AsianTotal Time 1 hr 55 minsCategory Entree, Dinner, Lunch, BreakfastPublished Dec 20, 2022
EASY CHICKEN CHICKPEA CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
JAMAICAN CURRY CHICKEN RECIPE
From seriouseats.com
VEGAN CHICKEN MADRAS | VEGAN MADRAS RECIPE | VEGANUARY
From veganuary.com
CUMIN BAKED CHICKEN THIGHS RECIPE - TODD PORTER AND DIANE CU
From foodandwine.com
BUTTER CHICKEN MEATBALLS RECIPE - PINCH OF YUM
From pinchofyum.com
EASY CHICKEN CURRY RECIPE | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
EASY TURMERIC CHICKEN RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
HONEY TURMERIC CHICKEN (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
CHICKEN CONGEE WITH TURMERIC AND CUMIN - DINING AND COOKING
From diningandcooking.com
CHICKEN CONGEE WITH TURMERIC AND CUMIN RECIPES
From tfrecipes.com
NYT COOKING - TURMERIC RECIPES
From cooking.nytimes.com
CHICKEN CONGEE (鷄粥) | MADE WITH LAU
From madewithlau.com
CONGEE WITH CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
16 CHICKEN WITH RICE RECIPES FOR A COMFORTING MEAL
From seriouseats.com
CHICKEN CONGEE WITH TURMERIC AND CUMIN RECIPE - NYT COOKING
From cooking.nytimes.cf
You'll also love