Taken from Food & Wine Magazine
I don’t remember when I found this amazing recipe, but it is absolutely delicious, and I cook it all the time! I realize the list of ingredients may seem long to those of us who like it short and easy, but it is well worth the effort. The whole house smells wonderful and creates an intense anticipation for the coming meal.
Tumeric Chicken and Rice
(Serves 6)
Ingredients:
- 4-5 lbs organic chicken parts, I like legs and thighs
- Salt and pepper, I use Real Salt®
- 2 tbsp butter
- 1 1/2 tsp ground turmeric
- 1 onion, chopped
- Approx. 1 tbsp minced ginger
- 3-4 cloves garlic
- 2 Roma tomatoes
- 2 tsp curry powder
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 2 cups Jasmin rice
- 3 bay leaves
- 1-2 tbsp Asian fish sauce
- 3 cups chicken broth, (homemade preferred)
- Serve with plain yogurt, sliced cucumbers, and lime wedges (shown garnished with basil leaves)
Directions:
Season the chicken with salt and pepper.
In a large enameled or cast iron Dutch oven, melt the butter and add the turmeric. Add the chicken, skin side down. Cook over moderately high heat turning once until brown. Transfer the chicken to a plate.
Add onion, ginger, and garlic to the pot and cook, stirring occasionally, until starting to brown (5 minutes).
Add the tomatoes, curry powder, cinnamon, cumin and rice; stir continuously until fragrant (1 minute).
Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce, and chicken stock, bringing 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 (10-15 minutes longer). Remove from the heat, uncover and let stand for 5 minutes.
Serve with yogurt, cucumber slices and lime wedges.
To learn about the health benefits of turmeric see my article Turmeric, an Ancient Medicine.
 |
 |
 |
 |
 |
