Garlic And Turmeric Chicken Recipes

PAPRIKA AND TURMERIC CHICKEN WITH GARLIC

Steps:

• Wash the chicken and leave to drain in a colander
• In a large bowl prepare the marinade by adding the paprika, turmeric, 7 spice, oil and salt. Mix well
• Gash the chicken thighs with a sharp knife 2-3 times each and place in the bowl.
• Rub the chicken with the marinade making sure you get underneath the skins
• Add the garlic cloves and turn everything with your hands once more
• Cover with cling film and leave to marinade in the fridge overnight
• Take out the chicken at least half an hour before you want to cook it to bring to room temperature
• Turn the oven on to 230°C
• Place the chicken in a roasting dish and cover with foil
• When the oven is heated, put your chicken in for 15 minutes on high heat (230°C)
• After 150 minutes reduce the heat to 180°C and cook for another 30 minutes.
• After 30 minutes, remove the foil and cook for another 20 minutes on 160°C so the skin will crisp up.
• Serve with salad or chips, or even both for the ultimate chicken feast :)

DETOX LEMON GARLIC CHICKEN WITH TURMERIC

Steps:

• Preheat oven to 375 degrees.
• In a small bowl whisk together avocado oil, lemon juice, lemon zest, honey, garlic, turmeric, cumin, rosemary, salt, and pepper.
• Pour the turmeric marinade over the chicken and allow to sit for a minimum of 1 hour. (If marinating for longer, cover and place in the refrigerator. Before cooking, allow the chicken to come back to room temperature.)
• Place chicken in a cast iron skillet (or an oven safe pan) along with the wedges of onion, lemon slices, and extra rosemary sprigs.
• Pour about half of the marinade over the chicken and onions.
• Place chicken in the oven and bake for 25-30 minutes or until the chicken is cooked through. (About halfway through the cook time, I like to spoon some of the marinade from the pan over the chicken to baste it a bit and to keep it moist.)

GARLIC AND TURMERIC CHICKEN

Steps:

• Smash, Skin and chop the garlic.
• Add all the marinade ingredients into a bowl and crush together.
• Wash the chicken, roll in the marinade.
• You can leave it upto 24 hours in the fridge if you want a deeper flavour but can also cook straight away.
• Use a little oil to grease an oven dish.
• Chop the mushrooms, lay in the oven dish as a base.
• Place the marinated chicken ontop the mushrooms.
• Cook in a medium grill for 8minutes each side.
• Check it's cooked through by pushing a fork into the thickest bit of the chicken and seeing if the juices run clear.

GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
• Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
• Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
• Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

TURMERIC LEMON CHICKEN

Steps:

• Combine lemon juice, turmeric, garlic and onion in a large bowl.
• Add chicken, turning to coat with marinade.
• Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
• Remove chicken from marinade.
• Sprinkle lightly with salt and pepper.
• Grill or broil chicken and onions until done, turning once.
• Serve topped with onions.