Everyday Turmeric Chicken
Winter brings heartier fare, cooking longer and slower. This recipe will help your body build energy and strength to prepare for the cooler days ahead.
Morgh ba Zardchoobeh
Everyday Turmeric Chicken
Serves 4 - 6 people
Ingredients
10 skinless chicken drumsticks (if cooking for two people make the quantity 4, leave all other ingredients the same)
1 teaspoon ground turmeric
2 ½ teaspoons kosher or sea salt
¼ teaspoon ground black pepper
3 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, chopped
Splash of white wine (optional)
2 tablespoons fresh lemon juice
Parsley as a garnish
Method
Make a couple of slits in the flesh of each drumstick. This allows the drumsticks to cook faster and for all the flavors to seep in. In a bowl, season the drumsticks with the turmeric, salt, and pepper. Set aside.
In a large pan with a lid (12 inch works well), heat the oil over medium heat. Add the onion, sprinkle occasionally, until soft and golden, about 8 minutes. Add the garlic and cook for 2 minutes. Splash with a little wine if using.
Add the drumsticks to the pan. It’s okay if they overlap a little, just scoot them around once in a while. Cook until the chicken takes on a little color, about 3 minutes each side.
Add the lemon juice and a scant ¼ cup hot water. Turn the chicken pieces in the sauce to coat all sides and scrape up all the crispy bits. Reduce the heat to medium-low, partially cover and simmer, turning once in a while until the chicken is cooked through and tender, about 35 minutes. Taste as it cooks and make adjustments, more salt, pepper or lemon juice?
Garnish with parsley and serve.
This dish is excellent with cooked rice and stir through ¼ cup chopped dill.
* This recipe is from Bottom of the Pot by Naz Deravian. Such a beautiful cookbook with recipes and wonderful stories. This dish brings back wonderful memories of friends' laughter and togetherness.
Photo: Thank you Tamara Rumee - Pexels