Skillet Chicken With Turmeric And Orange Recipes

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SKILLET CHICKEN WITH TURMERIC AND ORANGE



Skillet Chicken With Turmeric and Orange image

This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.

Provided by Nargisse Benkabbou

Categories     dinner, easy, quick, poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 medium onion, diced into 1/4 inch pieces
5 tablespoons olive oil
1 tablespoon honey
2 teaspoons dried mint
3 garlic cloves, crushed or finely chopped
1 tablespoon grated orange zest (from about 2 large oranges)
1/4 cup orange juice
1 teaspoon ground turmeric
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken thighs or breasts

Steps:

  • Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
  • When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.

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