Turmeric Roasted Chicken Breasts Spice Up Dinner In Just 20 Minutes Food

MEDITERRANEAN ROAST CHICKEN WITH TURMERIC AND FENNEL

Steps:

• Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
• In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
• Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
• Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
• When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
• Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.

TURMERIC-ROASTED CHICKEN BREASTS: SPICE UP DINNER IN JUST 20 MINUTES

Steps:

• Preheat oven to 450 degrees Fahrenheit. Place chicken breasts in a single layer in a large baking dish. Brush on either side with melted ghee or avocado oil. In a small bowl mix together spice mixture: salt, turmeric, cumin, paprika, garlic powder, black pepper, cayenne, cinnamon, and ginger. Sprinkle the spice mixture liberally over the chicken on both sides. Use your hands to press spices gently into chicken breasts. Bake chicken breasts in the oven for 15-18 minutes, or until chicken is cooked through and juices run clear once poked. If using a cooking thermometer, the inside of the thickest part of the breast should be between 160-170 degrees Fahrenheit. Remove the chicken from the oven and let rest for five minutes before serving. Leftover chicken will keep in an airtight glass container in the refrigerator for three days. *Note! This article contains affiliate links that are independently sourced and vetted by our editorial team which we may earn a commission on. This helps us reduce the number of ads we serve on Organic Authority and help deliver you a better user experience. We are here to help you navigate the overwhelming world of consumer products to source and uncover thoughtfully made, conscious clean products.

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.

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME

Steps:

• Heat a grill or the broiler.
• Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
• Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
• Remove the pieces and brush the tops with the melted butter.

SKILLET CHICKEN WITH TURMERIC AND ORANGE

Steps:

• Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
• When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.