TURMERIC CHICKEN AND RICE RECIPE - EDWARD LEE | FOOD & WINE
"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
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.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC RECIPE ...
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Total Time 55 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http//schema.org, Calories 626, UnsaturatedFatContent 12 grams, CarbohydrateContent 48 grams, FatContent 44 grams, FiberContent 12 grams, ProteinContent 17 grams, SaturatedFatContent 29 grams, SodiumContent 1133 milligrams, SugarContent 9 grams, TransFatContent 0 grams
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EASY CHICKEN TAGINE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine Moroccan
Calories 304 calories per serving
- Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
CHICKEN AND COCONUT CURRY| BBC GOOD FOOD SHOW
A rich and indulgent curry, a recipe from Tom Kerridge's Dopamine Diet.
From bbcgoodfoodshow.com
Heat a large pan over a medium-high heat, pour in a little oil, then add the chicken. Cook, stirring frequently, until it is almost dry, lightly browned and crumbly. This will take at least 20 - 25 minutes. Tip the mince into a colander and leave to drain.
Return the pan to the heat and pour in a little more oil. Add the onions and and cook over a medium heat for 10 - 15 minutes until softened and starting to colour. Add the garlic and cook, stirring, for a further 4 - 5 minutes until the onions are golden. Add the grated ginger, salt, ground ginger, turmeric, cumin, cinnamon and chilli powder. Stir together and cook for 2 - 3 minutes until very fragrant.
Return the chicken mince to the pan, pour in the coconut milk and stir in the chopped tomatoes. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes, until the sauce has thickened slightly (don't worry if it looks split).
Stir in the toasted coconut and fresh chillies and cook for 3 - 4 minutes, until the curry thickens. Season with lemon juice, salt and pepper then stir in the chopped coriander and pickled chillies. Serve in warm bowls.
Image: Cristian Barnett
TURMERIC CHICKEN AND RICE RECIPE - EDWARD LEE | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 1 hours 10 minutes
- 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.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Cuisine mediterranean
Calories 626 per serving
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
EASY CHICKEN TAGINE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine Moroccan
Calories 304 calories per serving
- Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
CHICKEN TIKKA MASALA – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 4
Cuisine Indian
- Garnish with cilantro and serve warm over rice or with naan or roti.
CHICKEN AND COCONUT CURRY| BBC GOOD FOOD SHOW
A rich and indulgent curry, a recipe from Tom Kerridge's Dopamine Diet.
From bbcgoodfoodshow.com
Heat a large pan over a medium-high heat, pour in a little oil, then add the chicken. Cook, stirring frequently, until it is almost dry, lightly browned and crumbly. This will take at least 20 - 25 minutes. Tip the mince into a colander and leave to drain.
Return the pan to the heat and pour in a little more oil. Add the onions and and cook over a medium heat for 10 - 15 minutes until softened and starting to colour. Add the garlic and cook, stirring, for a further 4 - 5 minutes until the onions are golden. Add the grated ginger, salt, ground ginger, turmeric, cumin, cinnamon and chilli powder. Stir together and cook for 2 - 3 minutes until very fragrant.
Return the chicken mince to the pan, pour in the coconut milk and stir in the chopped tomatoes. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes, until the sauce has thickened slightly (don't worry if it looks split).
Stir in the toasted coconut and fresh chillies and cook for 3 - 4 minutes, until the curry thickens. Season with lemon juice, salt and pepper then stir in the chopped coriander and pickled chillies. Serve in warm bowls.
Image: Cristian Barnett
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