Chicken Thighs With Turmeric And Sea Salt Recipes

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

Ingredients

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

CHICKEN THIGHS WITH TURMERIC AND SEA SALT

Chicken Thighs with Turmeric and Sea Salt image

This is a delicious main dish with minimal prep time. This recipe works well with fish too. Serve with rice, pasta, or a hearty salad.

Provided by michellexu

Categories Chicken Thighs

Time 1h26m

Yield 2

Number Of Ingredients 4

Ingredients

1 (1 inch) piece turmeric root, peeled and diced
½ teaspoon sea salt
2 boneless, skinless chicken thighs
1 ½ teaspoons vegetable oil

Steps:

Grind turmeric and sea salt into a fine paste using a mortar and pestle. Rub paste evenly over chicken thighs. Cover with plastic wrap and set aside for flavors to develop, about 1 hour.
Heat oil in a large skillet over medium heat. Place chicken in hot oil and cook until brown underneath, about 8 minutes. Flip and cook second side until browned, about 8 minutes more. An instant-read thermometer inserted into the chicken should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 187 calories, Carbohydrate 0.5 g, Cholesterol 70.3 mg, Fat 11.5 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 505.5 mg

COCONUT & TURMERIC BAKED CHICKEN THIGHS

Coconut & turmeric baked chicken thighs image

Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour

Provided by Melissa Thompson - Journalist and food writer

Categories Dinner

Time 45m

Number Of Ingredients 10

Ingredients

6-8 chicken thighs, skin on, about 130g with bone in
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
thumb-sized piece of ginger, grated
200ml coconut milk
1 onion, finely sliced
250g spring greens or spinach, roughly chopped
1 tsp maple syrup or honey
400g cooked rice, to serve

Steps:

Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY

Herb Sea Salt-Rubbed Chicken Thighs Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, herb sea salt, olive oil

Provided by Greg Perez

Categories Dinner

Yield 4 servings

Number Of Ingredients 3

Ingredients

8 bone-in, skin-on chicken thighs
2 tablespoons herb sea salt
3 tablespoons olive oil

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 63 grams, Sugar 0 grams

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