TURMERIC CHICKEN WITH HERBED RICE
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 with a rack about 8 inches from heat source. Heat oil in a deep, large, broiler safe skillet over medium-high. Sprinkle chicken skin evenly with pepper, turmeric and 1/4 teaspoon of salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is crisp and golden brown, about 10 minutes.
- 2. Meanwhile, working with 1 lemon at a time, cut top & bottom off fruit, exposing segments. Put fruit cut side down on work surface, then cut away peel and white pith, completely exposing segments. Chop flesh, discarding seeds.
- 3. Transfer chicken from skillet to a plate; reserve 2 Tbs. drippings in skillet. Reduce heat under skillet to low. Add shallots and cook, stirring often, for about 2 minutes. Stir in 1 1/2 cups water, rice, herbs, cumin, chopped lemons, and remaining tsp. salt. Nestle chicken, skin side up, in rice mixture. Bring to a simmer over medium-high. Cover skillet, and transfer to preheated oven. Bake until rice is tender, about 20 minutes.
- 4. Remove skillet from the oven. Increase oven temperature to broil. Uncover skillet, scatter asparagus around chicken, burying some asparagus in the rice. Broil until chicken skin is crisp again and asparagus is cooked, about 5-7 minutes. Garnish with additional herbs.
SHADI'S ONE-POT TURMERIC CHICKEN AND RICE
There are so many healing dishes in Persian cooking! My mom used to make this when we were kids. It doesn't have a particular name in Persian. We just call it "berenj va morgh ba zarchoobeh," which means rice and chicken with turmeric. The chicken is cooked first in some water with spices, onion, and garlic. Then we remove the chicken and cook the rice in that broth. Later we shred the chicken and add it back to the pot.
Provided by Shadi HasanzadeNemati
Categories One-Pot Meals
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
- Rinse rice in a sieve under running water a few times to get rid of excess starch.
- Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
- Meanwhile, shred chicken using two forks.
- Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 53.3 g, Cholesterol 65.9 mg, Fat 2.3 g, Fiber 1.1 g, Protein 31.5 g, SaturatedFat 0.7 g, Sodium 404.2 mg
CHICKEN WITH TURMERIC AND PAPRIKA OVER RICE
Turmeric and paprika chicken with rice.
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Season chicken mixture with salt and serve over rice.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 29.6 g, Cholesterol 58.3 mg, Fat 2.7 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 0.8 g, Sodium 153.2 mg, Sugar 2.1 g
SKILLET CHICKEN WITH TURMERIC AND ORANGE
This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.
Provided by Nargisse Benkabbou
Categories dinner, easy, quick, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
- When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.
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