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Persian Turmeric Chicken

I borrow a lot of cookbooks from the library, in addition to all the novels and dvds.  Just one of the ways I’m becoming my mother, I make regular visits to the library that necessitate a bag to carry all my treasures.  With an arsenal of new cookbooks at my fingertips, I’ll hunt through them looking for something fun to try.  Many go back before I make anything from them and that’s fine, I can check them out again.  It’s very rare that I’m tempted to actually purchase a cookbook to have on hand all the time, but The New Persian Kitchen is one of those unique finds.  Author Louisa Shafia does an impressive job of marrying compelling Persian ingredients like rose petals, pomegranate and tamarind with modern kitchen staples such as quinoa, coconut oil and tofu.

I’ll share a couple adapted recipes here on the blog, but you’ll have to get the book for the real thing.  I make lots of changes to my recipes; I reduce anything over 4 servings, I leave out costly ingredients that I don’t have on hand nor want to purchase and lastly I tend to reduce the amount of fat, sugar and salt.  Not drastically, because I know these elements make food delicious, but enough to satisfy the Nutritionist in me.  So you’ve been warned, phew, I feel better now.

Persian Turmeric Chicken

1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in, skin on chicken thighs
1 tablespoon extra virgin olive oil
3/4 cup water
4 cloves garlic, minced
2 juicy limes, halved
Sumac, for garnish

In a small bowl, mix the turmeric with the salt and pepper.  Sprinkle spice mixture over the chicken, coating both sides.

Heat a large skillet over medium-high and add the oil.  Brown the chicken well, about 7 minutes per side.  Pour in the water, then add the garlic.  Bring the water to a boil, then turn down the heat to a simmer and cover.  Braise the chicken for 25 minutes, until the inside is opaque.

Remove chicken from pan.  Spoon some of the garlic and cooking liquid over the chicken and dust with sumac and pepper.  Serve with lime halves.

I’ll post the Persian rice recipe next time…

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1 Comment so far

  1. Pingback: Sweet Basmati Rice with Carrots and Almonds |

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