Turmeric Spice Rubbed Oven Roasted Chicken
Author: Rimli
Recipe type: Main
Cuisine: American, Continental, International
Serves: 4 servings
- For Chicken:
- Chicken thigh: 4
- Olive oil: 1 tsp
- Turmeric: ½ tsp
- Ground coriander: ¼ tsp
- Ground black pepper: ½ tsp
- Ground Cayenne: ½ tsp
- Salt: ¼ tsp
- For Sauce:
- Cherry, pitted & pureed: ⅓ cup
- Red onion, minced: ½ cup
- Garlic, minced: 1 tsp
- Chicken broth or vegetable stock: ½ cup (See Notes)
- If chicken broth or vegetable stock is not available, use hot water instead
- Port wine: ¼ cup, optional
- Turmeric: ¼ tsp
- Ground black pepper: ½ tsp
- Salt: ¼ tsp
- Preheat the oven at 220C.
- Clean chicken thigh, trim off the fat and pat them dry with kitchen towels.
- Rub the chicken things with spices mentioned under ‘for chicken’ and set aside for 15-30 mins.
- Arrange chicken pieces in a greased baking pan in a single layer and bake for 40-45 mins at Preheat the oven at 220C.
- In the mean while heat oil in a nonstick pan over medium flame and sauté onion until it becomes soft.
- Once onion is translucent add garlic and fry until fragrant.
- Add dry spices with salt and stir for about 30 secs.
- Add pureed cherry and continue frying for 1-2 mins or until raw smell is gone.
- Pour the chicken/vegetable (whichever you are using) stock and bring it to boil. Keep it covered and allow to cook for 4-5 mins.
- Add port wine and keep the flame to simmer, if using any.
- Adjust seasoning and remove from flame and keep it covered until chicken is done.
- Once done, arrange the thighs on serving platter and pour the hot broth on them.
- Serve immediately with crusty bread. Enjoy!
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/turmeric-rubbed-roasted-chicken/
3.5.3208