Bavels Turmeric Chicken With Toum Recipes

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TURMERIC CHICKEN WITH TOUM



Turmeric Chicken With Toum image

This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.

Provided by Ori Menashe

Categories     Dinner     Lunch     Roast     Chicken     Garlic     Fennel     Orange Juice     Yogurt     Marinate     Blender     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield Makes 1 chicken; serves 2 to 4

Number Of Ingredients 22

Toum
14 large garlic cloves, roughly chopped
2 tablespoons freshly squeezed lemon juice
1 heaping teaspoon kosher salt
2 tablespoons orange blossom water
1 1⁄3 cups canola oil
Marinade
1 tablespoon ground turmeric
2 teaspoons ground dried orange peel
1 teaspoon ground fennel seeds
3⁄4 teaspoon ground cumin
1 1⁄2 teaspoons ground coriander
1 garlic clove, grated with a Microplane
1 (1-inch) piece fresh turmeric, peeled and grated with a Microplane
1 tablespoon freshly squeezed orange juice
1 tablespoon plus 1 teaspoon orange blossom water
3⁄4 cup whole milk Greek yogurt
Chicken
One (3 1⁄2-pound) whole chicken, neck, wing tips, and innards removed
1 tablespoon plus 2 1⁄2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Special Equipment: Kitchen twine (8 inches long), instant-read thermometer (optional)

Steps:

  • Toum
  • Combine the garlic, lemon juice, salt, and orange blossom water in a blender. Pulse on the lowest setting until just combined. Then in a slow and steady stream, add the oil while continuing to blend on low, gradually increasing the speed to medium-high until the mixture has fully emulsified. The consistency should be similar to mayonnaise with some soft peaks.
  • Store in an airtight container in the refrigerator for up to 1 week. The consistency will thicken slightly after refrigeration.
  • Note: The garlic is what binds the oil with the other liquids to make more of a solidified consistency. If you double this recipe, it will be even easier for your blender to emulsify the ingredients.
  • Marinade
  • In a bowl, combine the ground turmeric, orange peel, fennel, cumin, coriander, garlic, and fresh turmeric. Then add the orange juice, orange blossom water, and yogurt and stir to combine.
  • Chicken
  • Season the cavity of the chicken with salt and pepper. Rub some of the marinade inside the cavity of the chicken.
  • Using kitchen twine, tie the legs together. I like to keep the wings loose and not tied so the breasts and wings get crispy.
  • Evenly season the outside of the chicken with salt and pepper. Place the chicken on a sheet pan and let it sit, uncovered, at room temperature for 30 minutes. Then rub the marinade all over the outside. (It may seem like a lot but use it all.) Transfer the sheet pan, uncovered, to the refrigerator and marinate overnight.
  • When ready to cook, remove the chicken from the refrigerator and let sit at room temperature for 2 hours prior to cooking. (Cooking the chicken cold will take longer and might dry out the meat.)
  • Preheat the oven to 450°F. Place the chicken breast-side up on the rack of a roasting pan. Roast for 40 to 50 minutes (if the skin is browning too quickly, decrease the heat to 375°F), until the meat between the leg and thigh feels tender to the touch or using an instant-read thermometer placed in the thigh, the temperature reaches 160° to 165°F. Remove the chicken from the oven and let rest for 15 minutes to let the juices redistribute. Cut off the kitchen twine, carve, and serve with a side of toum.

TURMERIC CHICKEN



Turmeric Chicken image

This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau. The marinade suits thighs with skin and bones, and does wonders for wings. Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks. They do not need any condiment, though a yogurt-based raita made with fresh mint would dress them nicely.

Provided by Florence Fabricant

Categories     main course

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1-inch piece fresh ginger, sliced thin
3 scallions, cut in 1-inch pieces and smashed
3/4 cup rice wine
1 teaspoon mild curry powder
2 teaspoons ground turmeric
2 teaspoons sherry vinegar
Salt
2 pounds chicken wings, separated at joints with tips discarded; or bone-in chicken thighs
1 1/2 tablespoons cornstarch
Crushed red chile flakes, to taste

Steps:

  • Place ginger, scallions, 1/2 cup rice wine, curry powder, turmeric, vinegar and salt to taste in a bowl. Mix. Place chicken wings in a heavy resealable plastic bag. Add sauce mixture, seal bag and refrigerate 8 hours.
  • Heat oven to 400 degrees. Remove chicken from the bag, reserving as much sauce as possible. Spread chicken on a baking sheet and bake, turning once and basting with marinade, until chicken is cooked and lightly browned, about 30 minutes. Remove from oven and wrap loosely in foil to keep warm.
  • Strain leftover marinade into a small saucepan, add remaining rice wine and simmer about 10 minutes. Mix cornstarch with 2 tablespoons cold water and whisk in. Season to taste with salt and chile flakes. Baste the chicken with thickened sauce and serve, or set sauce aside for basting when the chicken is reheated for the fat rice.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 0 grams, TransFat 0 grams

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