ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE

Posted in Poultry by sallybr

This was my first time using fresh turmeric root, but will definitely not be the last!

ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE
(adapted from No Crumbs Left)

1 tablespoon paprika
1 tablespoon ground coriander
2 teaspoons smoked paprika
2 teaspoons Aleppo pepper
1 teaspoons ground sumac
2 tablespoons grated fresh ginger
2 tablespoons grated fresh turmeric
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 cup full-fat unsweetened coconut milk
⅓ cup olive oil
juice of one large lemon

In a small bowl, stir together the hot paprika, coriander, smoked paprika, Aleppo pepper and sumac.

Arrange the chicken thighs in a shallow container and sprinkle with 1 teaspoon of the salt. In a medium bowl, stir together the coconut milk, olive oil, lime juice, ginger, turmeric, and the remaining teaspoon of salt. Stir in the dry spice blend. Set aside about ½ cup of the marinade and refrigerate, then pour the remaining marinade over the chicken. Cover the chicken and refrigerate for at least 3 hours or up to overnight.

Heat the oven to 350°F. Line a large baking sheet with non-stick aluminum foil. Remove the marinated chicken from the refrigerator and let it come to room temperature.

Put the chicken, with its marinade, on the prepared baking sheet and bake covered for 45 minutes, or until starting to turn golden. Remove the baking sheet from the oven. Without disturbing the chicken, carefully pour the juices from the pan into a small bowl. Baste the chicken by spooning the juices over, then return the chicken to the oven, increase the temperature to 400F and bake for 20 minutes more or until golden brown.

Pour the reserved marinade into a small saucepan and simmer over medium heat until it has reduced by half. Serve the chicken drizzled with the reduced sauce.

ENJOY!

to print the recipe, click here

Comments: The inspiration for this recipe came from one of my favorite cookbooks, No Crumbs Left, by Terri Turner. Fresh turmeric has such amazing color, but be careful, it will stain your hands and fabric pretty badly. The chicken was moist and super flavorful, the mixture of spices did not overwhelm it at all. I have to admit that I reduced them quite a bit from the original recipe because we tend to like moderation when adding spices to our food. Teri recommends juicing both the ginger and the turmeric, but I decided it was way too much trouble to go through that. And quite messy too. If you have her cookbook, consider giving her method a try. If you don’t have her cookbook, you need to get it, totally worth it. Available here.

ONE YEAR AGO: Sugarprism-Painted Linzer Cookies

TWO YEARS AGO: Kamut and Broccoli Salad

THREE YEARS AGO: Charcoal Peanut Sourdough

FOUR YEARS AGO: Chocolate Cake with Coconut Buttercream

FIVE YEARS AGO: Berry Rebellion Tarts

SIX YEARS AGO: Bergamot-Cherry Macarons

SEVEN YEAR AGO: Roasted Veggies with Queso Cotija Dressing

EIGHT YEARS AGO: Creamy Broccoli and Mushroom Casserole

NINE YEARS AGO: Maple Walnut Biscotti

TEN YEARS AGO: Barley Risotto with Peas

ELEVEN YEARS AGO: Oatmeal Fudge Bars

TWELVE YEARS AGO: Cauliflower Steaks

THIRTEEN YEARS AGO: Soft Spot for Chevre

FOURTEEN YEARS AGO: Quick sun-dried Tomato Crostini

4Aug2023

AJI-AMARILLO ROASTED CHICKEN THIGHS

Posted in Poultry by sallybr

In my previous post I mentioned my love affair with sesame oil, but I am a woman of many passions. Aji-amarillo has been part of my cooking for a while. I love the flavor of this Peruvian paste, and the color it imparts to all you cook with it, reminiscent of turmeric. Turmeric, another passion of mine…

AJI-AMARILLO ROASTED CHICKEN THIGHS
(inspired by a sous-vide recipe from Anova Culinary)

6 pieces bone-in, skin-on chicken thighs
¼ cup soy sauce
1 Tbsp aji amarillo paste (or more, to taste)
1 Tbsp fresh lime juice
zest of 1 lime
1 tsp chile powder
1 tsp ground cumin
2 tsp honey (I don’t measure, drizzle a bit)
1 + 1/2 tsp kosher or sea salt
1 tsp freshly ground black pepper

In a large liquid measuring cup, combine the soy sauce, aji amarillo paste, lime juice, lime zest, chile powder, cumin, honey, salt, and pepper. Stir well until fully combined. Place chicken in a plastic zipper-lock bag, add the prepared marinade and turn to coat. Refrigerate for at least 4 hours, or up to 24 hours.

Transfer the chicken and marinade to a baking dish, skin side down. Cover with aluminum foil and bake at 350F for 50 minutes. Remove foil, turn pieces of chicken with skin side up, increase oven temperature to 425F, roast for another 20 minutes or so, until the skin is golden brown. If desired, run under the broiler.

ENJOY!

to print the recipe, click here

Comments: I have made this recipe three times already. It is great to add chickpeas to the baking sheet, they will cook together with the chicken juices and get all soft and tasty. Highly recommend you try this version. Just marinade the chicken and once you add it to the baking sheet place the chickpeas all around the pieces. I used canned chickpeas but it might be even better if you start from dry, soaking them overnight and draining before roasting. Your kitchen, your rules!

ONE YEAR AGO: Karen’s Quick Shrimp Fried Rice

TWO YEARS AGO: OMG Peanut Butter Bars

THREE YEARS AGO: Kansas Sunflower Seed and Black Walnut Macarons

FOUR YEARS AGO: Curry Turmeric Sourdough

FIVE YEARS AGO: Black Olive Tapenade and Deviled Eggs

SIX YEARS AGO: Blueberry Crumble Coffee Cake

SEVEN YEARS AGO: Fresh Strawberry Yogurt Bundt Cake

EIGHT YEAR AGO: Quinoa Salad with Red Grapes and Avocado

NINE YEARS AGO: Strawberry Coffee Cake

TEN YEARS AGO: Lemon-Poppy Seed Muffins

ELEVEN YEARS AGO: Mascarpone Brownies

TWELVE YEARS AGO: Salmon Tacos

THIRTEEN YEARS AGO: Cinnamon Turban Bread

FOURTEEN YEARS AGO: Summertime Gratin

8Jan2014

OTTOLENGHI & TAMIMI’S ROAST CHICKEN WITH CLEMENTINES

Posted in Poultry by sallybr

For someone who only roasts chicken by the “low and slow” method followed by a “high and fast” step, trying this recipe from Jerusalem cookbook was quite a change: the pieces are blasted at 475F from start to finish. They advise to check the state of the skin after 30 minutes, and reduce the temperature slightly in case it’s darkening too fast. I was curious to see how our Supernova handled this challenge. but it cruised through the test! All pieces were nicely and homogeneously browned, the meat cooked to perfection. This is a super festive dish, perfect for entertaining.

Jerusalem is one of the many cookbooks sitting on my bookshelf, but my inspiration to make this dish was a post from “Alexandra’s Kitchen” , a blog I love! You can read, and print her version of this recipe (which I followed) by jumping here.

ROAST CHICKEN WITH CLEMENTINES: An outline

This is a simple but unique treatment of chicken pieces. A flavorful marinade is prepared with a mixture of arak (or ouzo), honey, orange, lemon juice and spices. You can use a whole chicken cut up, or go for chicken thighs as I did. The main flavor will be fennel and anise. Reading Alexandra’s blog as well as a few other sources in the net, it became clear that if you are not a fond of anise, better modify the recipe. It turns out that I absolutely despise ouzo (as well as Pastis, which brings a sad tale to my mind that shall be told some other time), so I used dry Vermouth instead. I also added only 1 teaspoon of fennel seed instead of 2 + 1/2 as originally called for. It turned out perfect for us.

The clementine slices add a lot visually to the dish, but I did not care for their texture, even the ones that cooked protected from direct heat seemed a bit bitter and tough to me. They release a lot of juice and flavor into the sauce, so even if you don’t eat them in the end, no big deal.

After the chicken is roasted, the sauce is transferred to a saucepan, reduced almost to a glaze, and poured over the meat on the serving dish. You might be tempted to skip this step. Do not. It is one of those details that take a dish from great to spectacular, trust me on that…

Additional comments: Probably one of the reasons this recipe works so well with intense heat from beginning to end, is the fact that the pieces are surrounded by quite a bit of liquid during roasting. The final texture is perfect, and the sauce tastes amazing, a powerful kick of fennel and the sweetness of clementines pairing with it. If you like anise flavor, go for Ouzo or, if you can find (and afford it), opt for the more authentic Arak.

I know that most people associate recipes from Jerusalem exclusively with Ottolenghi, so I made a point of including Tamimi on the title of my post. I don’t think he gets the credit he deserves for being the co-author of such an amazing cookbook.

This dish was our first dinner in the year 2014, and I thank Alexandra for the inspiration. It was a perfect meal to launch the New Year!

Dinner is served!