RECIPES WITH TURMERIC AND CHICKEN RECIPES

TURMERIC CHICKEN RECIPE | ALLRECIPES

Turmeric Chicken Recipe | Allrecipes image

Quick, simple, and delicious tender chicken for those nights you aren't in the mood to cook and do much washing up.

Provided by rhianne

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, or as needed
7 shiitake mushrooms, sliced
1 onion, chopped
5 cloves garlic, chopped
2 boneless chicken thighs, cut into small pieces
salt and ground black pepper to taste
1 teaspoon paprika
1 teaspoon ground turmeric
¼ lemon
1 teaspoon chopped fresh parsley, or to taste
1 cup cooked brown rice

Steps:

Heat olive oil in a large skillet over medium-low heat. Add shiitake mushrooms, onion, and garlic; cook and stir until onions begin to soften, 5 to 7 minutes. Stir in chicken and season with salt and pepper; cook and stir until chicken is no longer pink in the center, about 15 minutes.
Stir paprika and turmeric into chicken mixture until evenly coated. Squeeze lemon onto mixture; stir in parsley. Add rice and stir mixture until rice is heated through, 5 to 7 minutes.

Nutrition Facts : Calories 431.9 calories, CarbohydrateContent 40.6 g, CholesterolContent 63.8 mg, FatContent 19.2 g, FiberContent 5.2 g, ProteinContent 23.2 g, SaturatedFatContent 4.3 g, SodiumContent 152.5 mg, SugarContent 5.7 g

TURMERIC CHICKEN AND RICE RECIPE - EDWARD LEE | FOOD & WINE

Turmeric Chicken and Rice Recipe - Edward Lee | Food & Wine image

"This is a simple one-pot chicken-and-rice dish, but the turmeric adds color, spice and flavor," Edward Lee says. "That makes it a winner in my house." He recommends using a whole organic chicken so you know exactly where the bird came from and serving the dish family-style. Plus: More Chicken Recipes

Provided by Edward Lee

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 17

Ingredients

One 4 1/2-pound chicken, cut into 8 pieces
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
1 1/2 teaspoons ground turmeric
1 small onion, chopped
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
2 plum tomatoes, chopped
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 cups jasmine rice
3 bay leaves
1 1/2 tablespoons Asian fish sauce
3 cups chicken stock
Plain whole yogurt, sliced cucumbers, mint leaves and lime wedges, for serving

Steps:

Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.
Add the onion, ginger and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes. Serve with yogurt, cucumbers, mint and lime wedges.

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TURMERIC CHICKEN RECIPE | JAMIE OLIVER RECIPES

This easy-to-make healthy chicken recipe is super-tasty and perfect for two
From jamieoliver.com
Total Time 30 minutes
Calories 579 calories per serving

1. Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
2. Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour, then drain, reserving the water.
3. In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.
4. Toast the hazelnuts in a large dry non-stick frying pan on a medium-high heat, removing and crushing in a pestle and mortar once lightly golden.
5. Return the frying pan to a high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.
6. Meanwhile, you can either make a quick houmous (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
7. Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. Nice with a drizzle of hot chilli sauce too.

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Meanwhile, combine the yogurt with the lemon juice. Season well. Spread the yogurt over four plates, and top with the chicken and chickpea mix. Serve with the lemon wedges and pittas.

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