Persian Chicken With Turmeric And Lime Recipes

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PERSIAN CHICKEN WITH TURMERIC AND LIME



Persian Chicken with Turmeric and Lime image

A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.

Provided by Mindy Fox

Categories     Dinner     Chicken     Rice     Lime Juice     Yogurt     Cardamom     Cucumber     Herb     Mint     Cilantro     Pistachio

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, halved, thinly sliced
2 teaspoons ground turmeric
3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
2 tablespoons fresh lime juice, plus 8 wedges for serving (3-4 limes total)
3 tablespoons olive oil, divided
2 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, divided
1 cup basmati rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 cup plain yogurt (optional)
1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)
1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
1/3 cup shelled unsalted pistachios, coarsely chopped
Sumac (for serving; optional)

Steps:

  • Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
  • Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
  • Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
  • Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
  • Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE



Iranian Chicken With Turmeric, Saffron, and Lemon Juice image

I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Chicken Thigh & Leg

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

10 chicken drumsticks (you can use any chicken, but it is best made with chicken legs)
1 large onion
1 teaspoon turmeric
1/2 cup water
1 tablespoon saffron mixed with water
1/2 cup lemon juice

Steps:

  • Rough chop the onion and place in a large pot.
  • Add chicken on top.
  • Season with salt and pepper.
  • Add turmeric.
  • Add 1/2 cup of water.
  • Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
  • If you choose to use fresh lemon juice, squeeze your lemons now.
  • When the chicken is done, remove it from the pot and keep warm.
  • Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
  • With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
  • Arrange your chicken in a platter and pour the sauce over the chicken.
  • Serve with Iranian polo (rice).

Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME



Grilled Chicken Breasts With Turmeric and Lime image

The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.

Provided by Pierre Franey

Categories     dinner, poultry, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

4 to 6 skinless, boneless chicken breasts, about 1 1/2 pounds
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chile powder
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh or crushed dried rosemary leaves
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons melted butter

Steps:

  • Heat a grill or the broiler.
  • Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
  • Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
  • Remove the pieces and brush the tops with the melted butter.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams

PERSIAN TURMERIC CHICKEN WITH SUMAC AND LIME



Persian Turmeric Chicken with Sumac and Lime image

From the New Persian Kitchen by Louisa Shafia. I served this delicious chicken with tahdig (Persian rice), roasted carrots and a mixed greens' salad that included fresh herbs (cilantro, mint, basil, etc.) DO NOT omit the sumac.

Provided by C G

Categories     Chicken

Time 50m

Number Of Ingredients 9

1 tsp ground turmeric
salt
fresh cracked black pepper
4 chicken thighs (recipe specified bone-in but i used boneless)
2 Tbsp grapeseed oil
3/4 c water
2-4 clove garlic
2 limes, quartered
ground sumac, for garnish (about 1/2 teaspoon)

Steps:

  • 1. In a small prep bowl mix together the ground turmeric, salt and 2 teaspoons black pepper. Place this mixture on both side of the chicken pieces. Cover and refrigerate for at least 1 hour.
  • 2. Heat up a large skillet over medium-high heat and add the grapeseed oil. Brown the chicken well on both sides, approximately 7 minutes each sides.
  • 3. Pour in the water and add the garlic. Stir the garlic into the water. Bring the water to a boil then reduce the heat to LOW and cover.
  • 4. Braise the chicken thighs for 25 minutes, until the inside is opaque.
  • 5. Transfer the cooked chicken to a serving platter, turn up the heat in the skillet to HIGH and reduce the cooking liquid for about 2 minutes, scraping up any of the browned bits on the bottom of the skillet. Cook the liquid until slightly thickened. Season with salt and pepper to taste. Pour the sauce over the chicken.
  • 6. Sprinkle the chicken thighs with sumac and a sprinkle of cracked black pepper. Serve the lime quarters on the side.

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