Tag Archives: Turmeric

Jerk Chicken with Coconut Saffron Rice and Black Beans

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The best jerk recipe I have ever tasted, delighted the senses, as it was fragrant, fiery hot and smoky all at once.The original recipe was developed by Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. Making a few adjustments, I added  fresh ginger, dark brown sugar and apple cider vinegar to the marinade. For best results and maximum flavor, let the chicken marinate overnight, covered, in the refrigerator.

As side dishes goes, this saffron rice recipe cooks up pretty quickly, making it a great dish if you are in a hurry. Another added bonus is that is one of those rare dishes that gluten free and vegan. However, if you are allergic to coconut milk, soy milk is a suitable substitute.

Serves 8

Ingredients:
For the Chicken:
1 medium onion, coarsely chopped
3 medium scallions, chopped
2-3 Scotch bonnet chili peppers, stems removed, chopped (or Habaneros)
2-inch piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon Kosher salt
2 tablespoons dark brown sugar
1 tablespoon white or apple cider vinegar
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered

For the Saffron Coconut Rice and Beans:
1/4 teaspoon saffron threads
1 tablespoon plain water,at room temperature
2 cups uncooked white basmati rice (or any long grain rice)
2 teaspoons vegetable oil
1 shallot, chopped
1 clove garlic, chopped
1 3/4 cup coconut milk
2 cups water
1 teaspoon agave nectar, (or 1/2 teaspoon of sugar)
1/2 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon salt, or to taste
a pinch of ground nutmeg
One 15-ounce can of black beans, rinsed and drained
Lime wedges, for garnish

Special Equipment:
Latex gloves for handling the chilis and massaging the marinade under the chicken skin.

Directions:
For the chicken start preparing it a day or two ahead of actual cooking.

Pat chicken dry with paper towels.In a food processor, combine the onion, scallions, chiles, ginger, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, salt and brown sugar; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Put on latex gloves and pour the marinade into a large, shallow dish. Slather the marinade all over chicken, including under skin, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice, before proceeding.

Prepare a charcoal grill: Clean and oil grates.Light a grill and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300°F. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (See Cook’s Notes) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 35 to 45 minutes.

Uncover the grill. The chicken will be golden and mahogany in some spots. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal as needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour.

While chicken is cooking, begin to prepare the rice.

In a small bowl, soak saffron threads in the water, at room temperature, for 5 minutes and set aside.

In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in chopped shallot and garlic, and cook until soft, about 3 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.Gently stir in the coconut milk, water, saffron mixture, agave or sugar, turmeric, cumin taking care as the oil will splatter. Season with salt, and gently stir, making sure that nothing sticks to the bottom while everything comes to a boil.

Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice does not stick to bottom of pan and the sugar in the coconut milk does not burn. Allow to simmer *very* gently for 15-20 minutes, or until rice is tender.

Stir in the black beans and cook for a few minutes more until hot. Remove from heat and cover the saucepan. Allow to stand for 5 minutes. Fluff with a fork when you are ready to serve.

When the chicken is done, transfer to a platter.Garnish with lime wedges and serve with the rice.

Cook’s Notes:
Pimento wood sticks and chips are available at www.pimentowood.com.

Alternatively you bake the chicken in the oven if a grill is not readily available.After marinating and you are ready to cook the chicken, heat oven to 350°F and bake chicken for 45-55 minutes, until done.

Also, if time is of the essence, you can first bake the chicken at 300°F in the oven then finished off on the grill. This will result in crispy skin, with perfect texture and flavor.

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Hot Honey Turmeric Chicken

 

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Did you know that turmeric is a super food that does wonders for your health. The yellow color root, belongs to the ginger family, is anti-inflammatory, anti-oxidant. It is a well used spice in Asian and Middle Eastern cuisines, mainly because it imparts a wonderfully exotic taste, fragrance and aromas to protein such as chicken.

With that being said, this honey turmeric chicken is a great recipe to introduce you to turmeric. The chicken moist, juicy, delicious, golden in color, with an intense aroma and absolutely mouthwatering. Serve the chicken with steamed rice or noodles. It’s really delicious and takes only and easy to make, from preparation to dinner table. Just remember that turmeric stains easily so make sure you use spoon and do not spill them over your counter top.

Serves 2

Ingredients:
4 chicken thighs, skin-on
3 cloves garlic, minced
1 1/2 Tablespoons honey
1 Tablespoon apple jelly
1 Tablespoon oyster sauce or soy sauce
1 Tablespoon Sriracha
1/2 teaspoon brown sugar
1 teaspoon turmeric powder
Pinch of cayenne pepper
Kosher salt, to taste
1 Tablespoon oil

Directions :
Preheat the oven to 400ºF.

Add the garlic, honey, apple jelly, oyster sauce, sriracha, brown sugar, turmeric powder, cayenne pepper and salt to a large bowl and stir to mix well. Add the chicken and completely coat with the marinade and set aside.

Add 1 tablespoon of oil to a cast-iron skillet and swirl  skillet  to evenly  coat the  bottom  of the pan.  Transfer the chicken to the skillet and cook for 35 to 40 minutes, until the chicken thighs turn golden brown, crispy on the bottom and nicely glazed and browned on the skin side with a slight char. Dish out and serve immediately.

Cook’s Note:
You may use chicken breast, chicken drumsticks or wings for this recipe.

TODAY.com Parenting Team FC Contributor

Chicken Tagine with Preserved Lemons and Olives

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This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives and fresh cilantro. For the most authentic presentation, serve it in a  tagine, atop a bed of couscous.

Serves  4

Ingredients:

1/4 teaspoon saffron threads
2 Tablespoons warm water
2 large yellow onions, chopped
1/2 cup  coarsely chopped fresh cilantro, plus  more for garnish
1/2 cup coarsely chopped fresh flat-leaf parsley,  plus more for garnish
4 Tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon salt
2 large garlic cloves, crushed
6 Tablespoons olive oil
6 bone-in, skin-on chicken thighs
1 1/2 cups cracked green olives
2 preserved lemons, thinly sliced
1/2 cup  chicken broth

Directions:

In a small bowl, soak the saffron in the warm water for 10 minutes.

In a food processor, combine the onions, the 1/2 cup cilantro, 1/2 cup parsley and 2 tablespoons of the lemon juice. Add the cumin, ginger, turmeric, the saffron and its soaking liquid and the salt. Process to a pulpy puree. Transfer to a large resealable plastic bag. Add the garlic and 3 tablespoons of the olive oil. Add the chicken thighs, seal the bag and massage to coat the chicken with the mixture. Refrigerate for at least 8 hours or up to 24 hours.

Put the olives in a large, heavy fry pan and add water to cover. Set over medium-high heat and bring to a simmer, then simmer for 5 minutes. Drain the olives and set aside. Thoroughly dry the pan.

In the same pan over medium-high heat, warm 1 tablespoons of the olive oil. Add the lemon slices and sear until browned, 3 to 5 minutes. Transfer to a plate. Add the remaining 2 tablespoons olive oil to the pan. Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken, skin side down, until golden brown, 5 to 6 minutes. Transfer to another plate.

Pour the broth into the pan, stirring to scrape up the browned bits from the pan bottom. Stir in the reserved marinade and add the chicken and any juices. Bring to a boil, then cover and reduce the heat to medium-low. Simmer until the chicken is opaque throughout, about 40 minutes.

Add the olives, the reserved lemon slices and the remaining 2 tablespoons lemon juice to the pan with the chicken. Cover and simmer until the chicken is falling-off-the-bone tender, 10 to 15 minutes.

Garnish the stew with chopped cilantro and parsley and serve immediately.

TODAY.com Parenting Team FC Contributor

Persian Chicken with Pomegranate and Walnuts

Persian Chicken with Pomegranate and Walnuts
Photo Credit: Scott Phillips

The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits smaller than grains of rice, or even ground if you want a somewhat smoother sauce. Serve the chicken over long-grain saffron rice.

 

Serves 4 to 6

Ingredients:
1 1/2 Tablespoons granulated sugar
1 teaspoon  ground cinnamon
1 teaspoon  ground turmeric
1/4  teaspoon freshly grated nutmeg
1/4 teaspoon  ground allspice
Kosher salt
Freshly ground black pepper
2 1/2 pounds boneless skinless chicken thighs, halved
4 Tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 cups toasted walnut pieces, very finely chopped or ground
1/4 cup pomegranate molasses
Fresh pomegranate seeds, for garnish
Long grain rice, for serving

Directions:
Mix the sugar, cinnamon, turmeric, nutmeg, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the chicken and coat evenly. Set aside.

Melt the butter in a large skillet set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Stir in the walnuts and continue cooking, stirring almost constantly, for 2 minutes, until the nuts are lightly browned.

Stir in the pomegranate molasses, then scrape the contents of the skillet into a 6-quart slow cooker. Spoon the spiced chicken on top of the cooked onion mixture, scraping any spices that cling to the bowl into the slow cooker.

Cover and cook on low until the chicken is tender and cooked through, 3 1/2 to 5 hours. Season to taste with salt, stir in half of the pomegranate seeds, and garnish with the remainder.

Serve family style.

TODAY.com Parenting Team FC Contributor

Persian Fried Chicken

 

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This is an absolutely wonderful dish that is very easy to prepare and requires some advance planning. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. The chicken must marinate for several hours, or overnight for the best results,  before it can be cooked and the marinade contains that costliest of spices, saffron but the wait and splurge are worth it.

Enjoy!

Serves 8

Ingredients:

½ teaspoon saffron or turmeric*
2 cups plain whole-milk yogurt
1 Tablespoon chopped garlic
2 ½ pounds boneless, skinless chicken thighs
2 cups all purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 Tablespoon dried mint
1 Tablespoon salt, more for sprinkling
½ teaspoon ground black pepper
Vegetable oil, for frying
1 cup walnut clusters, for garnish
1 lemon, cut into wedges

Directions:

In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and  pale yellow. Place chicken in ziploc plastic bag; pour yogurt mixture on top, seal the plastic bag and turn to coat; place the ziploc bag in a bowl and and refrigerate at least 3 hours or overnight, for the best results.

In a medium bowl, combine flour, paprika, garlic powder, mint, salt and pepper. Dredge the chicken pieces in flour mixture, dip the chicken in the yogurt batter once again and dredge in the flour a second time. Place the chicken on a wire rack and allow the breaded chicken to sit for  about 1o to 15 minutes before frying.

Heat a generous half-inch oil in a  deep cast iron skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, fry the chicken until it is golden brown on both sides, about 7 minutes per side. Remove and drain on paper towels.

Sprinkle with salt and top with walnuts and lemon wedges. Serve with basmati or jasmine rice, family style.

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*Cook’s Notes: 

Saffron, long among the world’s most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece.saffron_thread.jpg
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food.
In terms of flavor, no substitute for saffron exists. It is completely unique.

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger fturmeric.jpgamily, Zingiberaceae. It is native to southwest India.

When not used fresh, the rhizomes are boiled for about 30–45 minutes then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

Turmeric has a very strong, distinctive flavor, and could easily overpower or clash with other flavors in a recipe not written for it. You might be very unhappy with the results in a dish that’s supposed to have the subtlety of saffron. However, it would certainly work in certain dishes, albeit with an entirely different flavor profile.

If the primary interest is coloring, there is the suggestion of annatto, as it imparts a beautiful color with essentially no flavor.

Personally, rather than try to a substitute for the saffron, I would continue to use it in those recipes that call for it, especially if it’s key in the flavor profile. For example, saffron pilaf just won’t work without it.  If your  budget is  tight, just make those dishes less frequently and savor them all the more, when you use saffron.

TODAY.com Parenting Team FC Contributor

Sunday Indian Omelette

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Because of the Blizzard of 2016, it was snow day and I was stuck in the house with limited options, given the local media stations  had been covering the snowstorm for a straight 48 hours. Well, I took advantage of the snow day by watching  a couple of movies and among the choice of selections was “The Hundred-Foot Journey”, a 2014  film adapted from Richard Morais’ 2010 novel of the same name, that  tells the story of a feud between two adjacent restaurants in a French town: one operated by a recently relocated Indian family and the other a Michelin-starred restaurant.

Despite the movie starring Academy Award®-winner Helen Mirren, Om Puri and Manish Dayal, the  real stars of the movie were the 27 eye opening and mouth watering dishes, with so  many of them that were created by Chef Floyd Cartoz, who served as a consultant on the film.

CChef-Floyd-Cardoz-at-The-Bo.jpghef Cartoz, was the  2011 winner  of Top Chef Masters. His own life story is somewhat reminiscent of the film’s main character, Hassan Kadam.  Chef Cartoz was  born in India, migrated to the United States and had a hard time transitioning. He eventfully found work and he currently works as an executive chef  at White Street, located in Tribeca, New York. Drawing from his extensive culinary experience, Chef Cartoz was instrumental in bringing the foods in the novel alive on screen.

Omelette or Omelet, no matter how it is spelled or you call it, we can all agree that this French dish has an international appeal. If you’ve seen the movie,  then you may recall the scene  where Hassan made an Omelette aux Fines Herbes  with Indian spices, for Madam Mallory. It was divine.  And  at that moment, being a totally foodie, I fell in love with the cooking and presentation of my favorite dish from the film, the omelette.

It was the Sunday Indian Omelette, to be exact, which   is a  a part of a traditional Sunday morning breakfast in India.  This dish is extremely popular in The union territory of Puducherry, which was a  French colony for around 200 years, making French cuisine a strong influence in the area.  The sellers would walk around the neighborhood, calling out – “omelette, omelette”, a sign to let the community know they were open for business. It’s usually eaten alone or sometimes in between a piece of naan, making something akin to a breakfast sandwich. If you are passionate about cooking, like me and if you love eggs, may I  suggest that you try this omelette…… because I thoroughly enjoyed it, and the dish left me feeling happy with a full stomach on a snowy day.

Enjoy!

Adapted from Chef Floyd Cartoz, 2014

Serves 4 to 6

Ingredients:
2 cups onions, minced
2 scallions, thinly sliced
1  small Serano chili, seeded and finely minced
2 cups fresh cherry tomatoes, diced
1/2 bunch of cilantro, washed and roughly chopped
1 Tablespoon turmeric
1 Tablespoon Vadouvan French Masala Curry
1/8 teaspoon cayenne pepper, or to taste
4 Tablespoons coconut or canola oil
12 eggs
Kosher salt, to taste
Ground black pepper, to taste
Clarified butter, for serving

 

Directions:
In a large bowl combine the onion, scallions,tomatoes, cilantro, salt and mix well. Split vegetable mixture into 6 equal parts.

In a another bowl, combine the turmeric, vadouvan, cayenne pepper and black pepper with the eggs.

For each omelette that will be made, take about 1/4  cup of the spiced eggs and add it to one part of the vegetables and mix well in a small bowl with a fork.

Heat a medium size non-stick pan over moderate heat and 1/2 tablespoons coconut oil and heat until shimmering. Pour the egg mixture into the pan  and gently swril the pan to spread the eggs evenly. Stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. Cook for 2 to  3 minutes. Reduce heat and let eggs cool until it sets. The eggs should not set too quickly or take on too much color.

Once the eggs are almost completely set, that is, they can no longer be stirred, give the pan a good shake or tap. Lift the pan almost vertically. With the aid of a fork or spatula, fold the omelette in half and slip it onto a plate, folding it again onto itself. Brush the top of the omelette with clarified butter before serving.

Repeat with the rest of the egg mixture.

Serve immediately.

 

TODAY.com Parenting Team FC Contributor