Chicken Congee With Turmeric And Cumin Recipes

CUMIN CHICKEN

Steps:

• Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.

CHICKEN CONGEE

Steps:

• Rinse and drain the rice.
• Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
• Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

CHICKEN CONGEE WITH TURMERIC AND CUMIN

Steps:

• Prepare the rice: In a small skillet, sauté the garlic in oil over medium-high heat, until deep golden brown all over, about 3 minutes. Transfer the garlic to a large lidded pot, and discard the oil. Add the rice, onion, turmeric, cumin, 1 teaspoon salt and 10 cups water to the pot and bring to a boil over high. Reduce the heat to medium-high, partially cover the pot with a lid (two-thirds of the pot should be covered) and cook, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 30 to 40 minutes. Remove and discard onion and garlic, if desired. Season congee to taste with salt, remove from heat and cover. (Makes about 7 cups.)
• Meanwhile, prepare the yogurt sauce: In a medium bowl, whisk together the yogurt, mayonnaise and za'atar. Season to taste with salt and pepper, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
• Prepare the spicy sauce: Add the roasted bell pepper, hot sauce and Champagne vinegar to a blender and purée until completely smooth. Season with salt to taste, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
• Prepare the chicken: In a large bowl, whisk 4 tablespoons olive oil with the turmeric, cumin, cardamom and 1 tablespoon kosher salt. Add the chicken thighs and toss to coat. Heat the remaining 1 tablespoon olive oil in a large cast-iron pan. Working in batches, cook the chicken thighs over medium until a golden crust forms on each side, 6 to 7 minutes per side. Transfer to a cutting board, let rest 5 to 10 minutes, then thinly slice the chicken crosswise.
• Divide the congee among wide, shallow bowls. Top with the chicken, lettuce and tomato, then drizzle with yogurt and spicy sauce. Pass additional sauces at the table so guests can adjust creaminess or heat level according to preference.

CUMIN-SCENTED CHICKEN CURRY

Steps:

• Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
• Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
• Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

TURMERIC AND CUMIN CHICKEN WITH CHILES, CINNAMON ORANGES AND OLIVE-CHICKPEA COUSCOUS

Steps:

• Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes.
• Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour.
• Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and chile peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes.
• Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.)
• Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken.

TURMERIC CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add shiitake mushrooms, onion, and garlic; cook and stir until onions begin to soften, 5 to 7 minutes. Stir in chicken and season with salt and pepper; cook and stir until chicken is no longer pink in the center, about 15 minutes.
• Stir paprika and turmeric into chicken mixture until evenly coated. Squeeze lemon onto mixture; stir in parsley. Add rice and stir mixture until rice is heated through, 5 to 7 minutes.