Turmeric Chicken With Sumac And Lime From The New Persian Kitchen Recipes
TURMERIC CHICKEN WITH SUMAC AND LIME FROM 'THE NEW PERSIAN KITCHEN'
For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow-it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.
Provided by Kate Williams
Categories Entree Dinner Mains
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
- Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it's slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
- Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
- Vegetarian Option: Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.
Nutrition Facts : Calories 261 kcal, Carbohydrate 4 g, Cholesterol 138 mg, Fiber 1 g, Protein 28 g, SaturatedFat 3 g, Sodium 1967 mg, Sugar 0 g, Fat 16 g, ServingSize serves 4, UnsaturatedFat 0 g
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