Turmeric Chicken Flatbread Recipes
TURMERIC CHICKEN
Quick, simple, and delicious tender chicken for those nights you aren't in the mood to cook and do much washing up.
Provided by rhianne
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 40.6 g, Cholesterol 63.8 mg, Fat 19.2 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 152.5 mg, Sugar 5.7 g
TURMERIC FLATBREAD
Turmeric adds not only a beautiful golden color to these quick flatbreads, the earthy flavor pairs well with the lightly blistered exterior the breads take on from being cooked in a hot skillet.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 1 cup flour, 1 1/2 teaspoons ground turmeric, 1/2 teaspoon kosher salt and 1/4 teaspoon baking powder. Stir in 1/3 cup water and 2 tablespoons olive oil. Knead until smooth, 1 to 2 minutes. Cover and set aside 15 minutes. Cut the dough into 4 pieces; flatten each into a 6-inch round. Cook one at a time in an oiled skillet over medium-high heat, flipping, until browned, 2 minutes.
TURMERIC CHICKEN FLATBREAD
Widely used throughout Southeast Asia, turmeric adds distinct color, aroma, and flavor to both sweet and savory dishes. We've combined it with pumpkin pie spice (rich with cinnamon, ginger and cloves) to make a quick seasoning for skinless chicken thighs. Served on top of crispy naan and drizzled with a tangy yogurt sauce, you've got a complete meal in just 20 minutes!
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Combine the vinegar, honey and 1/2 teaspoon salt in a medium bowl. Add the jalapenos and stir gently to cover. Set aside.
- Toss the chicken with the pumpkin pie spice, 1 teaspoon of the turmeric, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat 2 tablespoons olive in a large nonstick skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until the chicken is no longer pink in the middle and is crispy in some spots, 10 to 12 minutes. Transfer the chicken to a plate and add the spinach and 1 clove garlic. Cook, stirring occasionally, until the spinach is just wilted and still a vibrant green, 1 to 2 minutes.
- Meanwhile, whisk the yogurt with the lemon juice, the remaining 1/2 teaspoon turmeric, remaining garlic clove, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl until smooth.
- Place the naan on a baking sheet and brush the pieces with the remaining 1 tablespoon olive oil. Broil until crispy and charred in places, 2 to 3 minutes.
- Top each piece of naan with some spinach, then with chicken, pickled jalapenos and cilantro leaves. Drizzle with the yogurt sauce. Serve warm.
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- Preheat the oven to 450°F and line a baking sheet large enough to hold the naan in a single layer with parchment paper.
- Combine the turmeric, cumin, salt and ground cinnamon in a small bowl. Arrange the chicken tenderloins on a plate and sprinkle the spice mixture evenly over both sides.
- Film the bottom of a nonstick skillet with vegetable oil and heat over medium-high heat. Add the chicken and cook until lightly browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a cutting board and set aside.
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- Combine all of the spices, yogurt and lemon juice in a bowl. Add in the chicken, coating it in the yogurt mixture. Cover and marinate for at least 2-3 hours, overnight is better.
- After the chicken has marinated, preheat your grill to medium-high heat then brush or spray the grill grates with oil. Remove the chicken from the yogurt mixture and grill for approximately 5-6 minutes per side depending on the thickness. When the internal temperature reaches 165° F. remove from the grill and let it rest for 5 minutes before slicing.
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