Friday, March 21, 2014

Turmeric Chicken

Inspired by Louisa Shafia's The New Persian Kitchen, I made a version of her Turmeric Chicken for dinner a couple of night ago...only I didn't have sumac or limes. I did have some omani (Black Lime) powder and lemons. That worked well.


  • 8 boneless, skinless chicken thighs
  • 1 t ground turmeric
  • freshly ground salt
  • freshly ground pepper
  • 2 T olive oil
  • 1/2 C water
  • 1 T minced garlic
  • 1 bunch scallions, diced
  • 1 T honey (I used a local pine honey)
  • 1 t omani powder
  • 2 lemons for garnish

In a large mixing bowl, blend together the turmeric, salt, pepper, minced garlic, scallions, honey, and omani powder. Coat both sides of the chicken with the blend.

In a large, flat-bottom pan, heat the olive oil. Add the chicken and brown on each side for 5-7 minutes - until well-browned on both sides.

Pour in the water and bring to a boil. Turn down the heat to low and cover. Braise the chicken for 25-30 minutes.

Transfer the chicken to a different platter and turn up the heat to high. Reduce the sauce, stirring occasionally until thickened.

To serve, pour the sauce over the chicken. Place flatbread and lemon wedges on the side.

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