PERSIAN CHICKEN WITH TURMERIC AND LIME
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Provided by Mindy Fox
Categories Dinner Chicken Rice Lime Juice Yogurt Cardamom Cucumber Herb Mint Cilantro Pistachio
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
- Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
- Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
- Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
- Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
PERSIAN TURMERIC CHICKEN WITH SUMAC AND LIME
From the New Persian Kitchen by Louisa Shafia. I served this delicious chicken with tahdig (Persian rice), roasted carrots and a mixed greens' salad that included fresh herbs (cilantro, mint, basil, etc.) DO NOT omit the sumac.
Provided by C G
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a small prep bowl mix together the ground turmeric, salt and 2 teaspoons black pepper. Place this mixture on both side of the chicken pieces. Cover and refrigerate for at least 1 hour.
- 2. Heat up a large skillet over medium-high heat and add the grapeseed oil. Brown the chicken well on both sides, approximately 7 minutes each sides.
- 3. Pour in the water and add the garlic. Stir the garlic into the water. Bring the water to a boil then reduce the heat to LOW and cover.
- 4. Braise the chicken thighs for 25 minutes, until the inside is opaque.
- 5. Transfer the cooked chicken to a serving platter, turn up the heat in the skillet to HIGH and reduce the cooking liquid for about 2 minutes, scraping up any of the browned bits on the bottom of the skillet. Cook the liquid until slightly thickened. Season with salt and pepper to taste. Pour the sauce over the chicken.
- 6. Sprinkle the chicken thighs with sumac and a sprinkle of cracked black pepper. Serve the lime quarters on the side.
IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE
I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Chicken Thigh & Leg
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the onion and place in a large pot.
- Add chicken on top.
- Season with salt and pepper.
- Add turmeric.
- Add 1/2 cup of water.
- Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
- If you choose to use fresh lemon juice, squeeze your lemons now.
- When the chicken is done, remove it from the pot and keep warm.
- Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
- With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
- Arrange your chicken in a platter and pour the sauce over the chicken.
- Serve with Iranian polo (rice).
Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6
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