GINGER TURMERIC CHICKEN RECIPE - (4.6/5)
Provided by erinstargirl
Number Of Ingredients 5
Steps:
- In a small bowl mix together spices and salt until a dry paste forms. Massage spice mixture all over the chicken, inside and out. Tuck wings back behind the thighs. Secure legs together with kitchen twine. If cooking on the rotisserie: Place the tied chicken on the spit and cook according to your rotisserie's manual. Mine is 15 mins/lb. When time is up, double check internal temperature. Cook longer if need be, otherwise switch the rotisserie to a no heat rotation for 10 minutes to let juices redistribute. Carve and serve immediately. Pick through and get all meat off the bone for leftovers and save the bones for broth. If roasting in the oven: Preheat oven to 400° F. Meanwhile, place bird on a lined half sheet pan, breast side up. Roast until temperature reaches 165° F in the breast or 170° in the thickest part of the thigh. Remove from oven and let rest, covered loosely {parchment paper with a towel draped over the top works well}, about 10 minutes. Carve and serve immediately. Pick through and get all meat off the bone for leftovers and save the bones for broth.
TURMERIC CHICKEN
This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau. The marinade suits thighs with skin and bones, and does wonders for wings. Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks. They do not need any condiment, though a yogurt-based raita made with fresh mint would dress them nicely.
Provided by Florence Fabricant
Categories main course
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place ginger, scallions, 1/2 cup rice wine, curry powder, turmeric, vinegar and salt to taste in a bowl. Mix. Place chicken wings in a heavy resealable plastic bag. Add sauce mixture, seal bag and refrigerate 8 hours.
- Heat oven to 400 degrees. Remove chicken from the bag, reserving as much sauce as possible. Spread chicken on a baking sheet and bake, turning once and basting with marinade, until chicken is cooked and lightly browned, about 30 minutes. Remove from oven and wrap loosely in foil to keep warm.
- Strain leftover marinade into a small saucepan, add remaining rice wine and simmer about 10 minutes. Mix cornstarch with 2 tablespoons cold water and whisk in. Season to taste with salt and chile flakes. Baste the chicken with thickened sauce and serve, or set sauce aside for basting when the chicken is reheated for the fat rice.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 0 grams, TransFat 0 grams
GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY
Here's what you need: water, Simple Truth® Chicken Breasts, bay leaves, whole black peppercorn, kosher salt, olive oil, small yellow onion, medium carrots, shiitake mushroom, garlic, grated fresh ginger, ground ginger, ground turmeric, fresh rosemary, dinosaur kale, chicken stock, angel hair pasta, freshly ground black pepper
Provided by Kroger
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
- In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
- Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
- Serve warm.
- Enjoy!
TURMERIC-GINGER MARINADE
Slather this turmeric-ginger marinade on chicken wings or tofu overnight. Turmeric, like ginger, is a root and grows in India and South East Asia
Provided by Esther Clark
Time 5m
Number Of Ingredients 5
Steps:
- Toast the turmeric and chilli powder in a dry frying pan. Mix with the grated ginger, garlic cloves and vegetable oil. Season.
Nutrition Facts : Calories 83 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.04 milligram of sodium
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