It’s Turmeric Chicken for summer grilling or baking. This holds all the elements of that good summertime feel, wrapped up in a bit of wholesomeness and in a bit of elegance.
This is my son’s recipe, with the aid of my husband’s addition of some of the seasonings, so I guess it’s fair to say that it’s both their concoction.
The colors are vibrant and cheerful.
Season thawed boneless chicken breasts with salt and pepper, then with a good portion of turmeric powder. Make sure there is no water over the meat; pat-dry on both sides of each with paper towels or a clean kitchen towel before seasoning.
Either keep breasts whole or cut in half with culinary scissors.
Place the seasoned meat in a ziplock bag and add the following: Canola oil, the juice of 2 oranges, the orange rinds, finely chopped yellow onion, minced or finely chopped fresh garlic and ginger root, fresh parsley and cilantro, 1 tablespoon sherry, 1/2 tablespoon red Balsamic vinegar, and Worcestershire sauce or Worcestershire black pepper. I think my son put lemon and lime juice in, as well… Why not?
Lightly massage all the contents into the meat in the zipped bag and place in the coldest part of the refrigerator for 1 to 2 days to marinate.
Bring chicken slightly to room temperature before baking or grilling. If baking, place chicken in greased/buttered heavy casserole dishes. Drizzle a little of the juice and seasonings from the bag over the meat. Bake uncovered, keeping a keen eye on the meat during the first half of cooking. Turn meat halfway, then cover with a lid or aluminum foil and continue baking moist, still keeping good watch on the meat.
Turn a second time when out of the oven before serving for the drippings and juice to soften more over the chicken.
yellow-belly
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