TURMERIC-GINGER MARINATED CHICKEN
Try this flavorful chicken dinner recipe for supper tonight. Seasoned with fresh turmeric, ginger, garlic, and coriander seeds, this is one chicken recipe that you'll want to keep handy.
Provided by BHG Test Kitchen
Time 2h32m
Number Of Ingredients 12
Steps:
- For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.
- Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165°F for breasts, at least 170°F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.
Nutrition Facts : Calories 360 kcal, Carbohydrate 27 g, Cholesterol 125 mg, Protein 42 g, SaturatedFat 2 g, Sodium 205 mg, Sugar 1 g, Fat 8 g, UnsaturatedFat 5 g
GINGER TURMERIC CHICKEN RECIPE - (4.6/5)
Provided by erinstargirl
Number Of Ingredients 5
Steps:
- In a small bowl mix together spices and salt until a dry paste forms. Massage spice mixture all over the chicken, inside and out. Tuck wings back behind the thighs. Secure legs together with kitchen twine. If cooking on the rotisserie: Place the tied chicken on the spit and cook according to your rotisserie's manual. Mine is 15 mins/lb. When time is up, double check internal temperature. Cook longer if need be, otherwise switch the rotisserie to a no heat rotation for 10 minutes to let juices redistribute. Carve and serve immediately. Pick through and get all meat off the bone for leftovers and save the bones for broth. If roasting in the oven: Preheat oven to 400° F. Meanwhile, place bird on a lined half sheet pan, breast side up. Roast until temperature reaches 165° F in the breast or 170° in the thickest part of the thigh. Remove from oven and let rest, covered loosely {parchment paper with a towel draped over the top works well}, about 10 minutes. Carve and serve immediately. Pick through and get all meat off the bone for leftovers and save the bones for broth.
GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY
Here's what you need: water, Simple Truth® Chicken Breasts, bay leaves, whole black peppercorn, kosher salt, olive oil, small yellow onion, medium carrots, shiitake mushroom, garlic, grated fresh ginger, ground ginger, ground turmeric, fresh rosemary, dinosaur kale, chicken stock, angel hair pasta, freshly ground black pepper
Provided by Kroger
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
- In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
- Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
- Serve warm.
- Enjoy!
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
TURMERIC GINGER CHICKEN SAUTE
From Cooking Light May 2008. The recipe says it feeds 4, but I think with 2 pounds of chicken, it could feed 6-8 if you are watching your portions and pair it with some rice or another starchy side.
Provided by Borealis Beegirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large nonstick skilled over medium high heat.
- Add bell peppers to pan; saute 1 minute.
- Reduce heat to medium; stir in cabbage, ginger and garlic. Cook for 3 minutes, stirring frequently.
- Add chicken and next 4 ingredients; cook 5 minutes, stirring frequently.
- Stir in spinach and reduce heat to low. Cook 10 minutes or until chicken is done.
Nutrition Facts : Calories 504.1, Fat 21.5, SaturatedFat 5.6, Cholesterol 190.7, Sodium 773.7, Carbohydrate 5, Fiber 2.1, Sugar 1.5, Protein 69.6
TURMERIC-GINGER MARINADE
Slather this turmeric-ginger marinade on chicken wings or tofu overnight. Turmeric, like ginger, is a root and grows in India and South East Asia
Provided by Esther Clark
Time 5m
Number Of Ingredients 5
Steps:
- Toast the turmeric and chilli powder in a dry frying pan. Mix with the grated ginger, garlic cloves and vegetable oil. Season.
Nutrition Facts : Calories 83 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.04 milligram of sodium
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