Paprika And Turmeric Chicken With Garlic Recipes

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PAPRIKA AND TURMERIC CHICKEN WITH GARLIC



Paprika and Turmeric Chicken with Garlic image

Provided by Zaatar

Categories     Main Course

Time 1h15m

Number Of Ingredients 7

6-7 chicken thighs (skins on)
1 bulb of garlic
1 tbsp of paprika
1 tsp of turmeric
1/2 tsp of 7 spice
2-3 tbsp of regular olive oil
Approx 1 tsp of salt

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 :)

CHICKEN WITH TURMERIC AND PAPRIKA OVER RICE



Chicken with Turmeric and Paprika over Rice image

Turmeric and paprika chicken with rice.

Provided by Melissa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 teaspoon ground turmeric, or to taste
1 teaspoon paprika, or to taste
½ teaspoon lemon-pepper seasoning, or to taste
1 (16 ounce) package boneless, skinless chicken breasts, cut into small pieces
1 green bell pepper, seeded and sliced
½ onion, halved and sliced
½ cup coarsely chopped cilantro leaves, or to taste
1 ⅓ cups water
⅔ cup uncooked white rice
salt to taste

Steps:

  • Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Season chicken mixture with salt and serve over rice.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 29.6 g, Cholesterol 58.3 mg, Fat 2.7 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 0.8 g, Sodium 153.2 mg, Sugar 2.1 g

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC



Roast Chicken with Paprika and Roasted Garlic image

This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika and garlic add delicious flavor to this one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

Coarse salt
1 tablespoon paprika
1/2 teaspoon dried oregano
1 whole chicken (4 to 5 pounds)
2 large carrots, cut into 2-inch lengths
2 medium sweet potatoes, cut into 3/4-inch wedges
1 head garlic, halved crosswise
3 tablespoons extra-virgin olive oil, divided

Steps:

  • Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
  • Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
  • Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

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