Turmeric Chicken With Herbed Rice Food

HERBED CHICKEN AND RICE

Steps:

• In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

TURMERIC CHICKEN WITH HERBED RICE

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.

TURMERIC CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
• Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.
• Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
• Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
• Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
• Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.

TURMERIC CHICKEN

Steps:

• Combine turmeric, cayenne, 2 oz lemon juice, garlic and salt into a marinade, and marinate chicken for 3-4 hours. Make a basting sauce of the soy, sugar, oil and 1 oz of lemon juice.
• Grill the chicken until done, turning and brushing with the basting sauce every 5 minutes or so.

SHADI'S ONE-POT TURMERIC CHICKEN AND RICE

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.