Turmeric Spice Rubbed Oven Roasted Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American, Continental, International
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat the oven at 220C.
  2. Clean chicken thigh, trim off the fat and pat them dry with kitchen towels.
  3. Rub the chicken things with spices mentioned under ‘for chicken’ and set aside for 15-30 mins.
  4. Arrange chicken pieces in a greased baking pan in a single layer and bake for 40-45 mins at Preheat the oven at 220C.
  5. In the mean while heat oil in a nonstick pan over medium flame and sauté onion until it becomes soft.
  6. Once onion is translucent add garlic and fry until fragrant.
  7. Add dry spices with salt and stir for about 30 secs.
  8. Add pureed cherry and continue frying for 1-2 mins or until raw smell is gone.
  9. 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.
  10. Add port wine and keep the flame to simmer, if using any.
  11. Adjust seasoning and remove from flame and keep it covered until chicken is done.
  12. Once done, arrange the thighs on serving platter and pour the hot broth on them.
  13. Serve immediately with crusty bread. Enjoy!
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/turmeric-rubbed-roasted-chicken/