Crispy Chicken Over Turmeric Lemon Cabbage And Peas Recipes

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CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS



Crispy Chicken Over Turmeric-Lemon Cabbage and Peas image

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.

Provided by Rachel Gurjar

Categories     Chicken     Cumin     Garlic     Coriander     Olive Oil     Onion     Cabbage     Lemon     Pea     Cilantro     Lunch     Dinner     Spring     Sauté     Bake     Wheat/Gluten-Free     Peanut Free     Soy Free     Dairy Free     Tree Nut Free     Poultry     Quick & Easy

Yield 3-4 servings

Number Of Ingredients 13

1 tsp. cumin seeds, coarsely crushed
1 tsp. garlic powder
1 tsp. ground coriander
½ tsp. ground turmeric
2 tsp. kosher salt, divided, plus more
2½ lb. skin-on, bone-in chicken thighs (5-6)
2 tsp. extra-virgin olive oil (optional)
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 small head or ½ large head green cabbage (about 1½ lb.), thinly sliced
1 lemon, sliced, seeds removed
⅓ cup fresh or frozen, thawed peas
Cilantro leaves with tender stems (for serving)

Steps:

  • Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
  • Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
  • Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
  • If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
  • Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
  • Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS



Turmeric-Black Pepper Chicken With Asparagus image

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Provided by Ali Slagle

Categories     dinner, quick, weekday, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Steps:

  • In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
  • In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
  • In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
  • Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
  • Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

HEALTHY TURMERIC CHICKEN STEW



Healthy Turmeric Chicken Stew image

This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.

Provided by Stephanie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 43m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
2 skinless, boneless chicken breasts, cubed
2 sweet potatoes, cubed
½ red onion, chopped
1 small eggplant, cubed
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ cup low-sodium chicken broth

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 5.1 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 70.8 mg, Sugar 5.7 g

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