This looks and sounds fantastic, like everything you make! I will be trying this out for a dinner this week.
this looks wonderful. I was wondering if I don’t have cayenne pepper is there another spice that can be used instead that will be good? I’m excited to try this!
My family and I liked this recipe with adding 1/4 c. brown sugar and a bit more soy sauce. Also, instead of soy sauce we sub Liquid Aminos.
I don’t cook with tumeric a lot, but I happened to have a bottle in the cabinet from another recipe. I was so excited to find another use for it! I made this last week. Baked it in the oven on a rack and then broiled it for the last few minutes to crisp up the skin. Everyone really enjoyed it. Great flavor!
INGREDIENTS:
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 tablespoon peeled and minced fresh turmeric root
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons ground turmeric
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
INSTRUCTIONS:
Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.
NOTES:
Storage: Leftovers can be refrigerated in a covered container for up to 3 days.
source:thekitchn.com
