Turmeric Chicken With Sumac And Lime From The New Persian Kitchen Recipes

TURMERIC CHICKEN WITH SUMAC AND LIME FROM 'THE NEW PERSIAN KITCHEN'

Steps:

• In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
• Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it's slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
• Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
• Vegetarian Option: Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.

PERSIAN TURMERIC CHICKEN WITH SUMAC AND LIME

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.