Crispy Chicken Over Turmeric Lemon Cabbage And Peas Recipes

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.

Steps:

• Combine lemon juice, turmeric, garlic and onion in a large bowl.
• Add chicken, turning to coat with marinade.
• Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
• Remove chicken from marinade.
• Sprinkle lightly with salt and pepper.
• Grill or broil chicken and onions until done, turning once.
• Serve topped with onions.

Steps:

• Cut your chicken into 2 inch pieces and put them into a large bowl.
• Add in the egg, salt, pepper and oil. Mix it well and set aside.
• In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
• And mix it well set aside.
• Add the chicken into the flour mix and coat each piece generously.
• Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
• When the temperature is 375 degrees,
• Carefully put some chicken pieces in small batches and fry for 4 minutes
• Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
• Finish frying the chicken until they're all done.
• Set aside keep warm and put together your glaze in the next step.
• Method Glaze:
• Let your oil cool slightly in the wok
• Remove all but 2 tablespoons of oil and put it over medium heat.
• Saute the minced garlic for a minute, being careful not to burn it
• Add the rest of the ingredients in and bring the mixture to a boil.
• Add 1/2 tablespoon corn flour mixed with a little cold water
• Make sure to stir this for 3 minutes
• Reduce the heat and simmer it until a saucy thick glaze is created.
• Pour the glaze over the chicken and serve!
• Scatter the Spring onion and lemon segments