Turmeric and Cumin Rubbed Chicken Breast
I love the look and flavor of turmeric. This spice turns everything a lovely yellow color and ads unbelievable flavor. Combined with the cumin this spice rub combination takes a simple skinless chicken breast and fills it with fantastic flavor. As with all poultry, please do not cook it to death, it should be juicy and tender not made into a hockey puck.
1 tsp. turmeric
1 tsp. cumin
1 pinch salt
1 chicken breast, boneless and skinless
Mix the turmeric, cumin, and salt then rub the mixture all over the chicken breast. Place the breast in a baking dish then in a 375 oven. Cook for about 40 minutes or until the juices run clear. Remove from the oven and let rest before slicing. Serve with oven roasted potatoes.
Simple to prepare and mostly cooks by itself in the crock pot. If you can get chicken thighs that are skinless and boneless do so. This makes it even easier to prepare. I would rinse and dry the chicken before cooking. As for the sauce, I prefer a red chili sauce, but use your favorite red or green sauce to cook the chicken. I use the Greek yogurt to tone down the spice and it does a great job and gives the dish a smooth texture.
1 lb. Chicken thighs, skinned and boned
2 tbsp. All purpose spice rub
1 can Red chili sauce, large can
½ cup Greek yogurt
2 Green onion, chopped
Add chicken, spice rub, and chili sauce to the crock pot and cook on low for 4-5 hours. Remove the chicken and pull apart. Take about 2 cups of the chili sauce and place it in a large skillet. Use more if you would like more sauce. Bring to a boil then to a simmer. Add the yogurt, stir to mix. Add the chicken, stir and keep on simmer for about 5 minutes. Serve with Turmeric Rice and Peas. Finish the dish by topping all with chopped green onion.
All Purpose Spice Rub
There are tons of spice mixtures on the market and we have all tried many of them, some better than others. The biggest issue I have with the store bought varieties is the high content of salt. I really want to get the flavor of the herbs and spice not just the salt. So I decided that the only way to get what I want is to mix my own blends. The following is what I use on a variety of meats and chicken. Give it a try and let us know what you think.
All Purpose Spice Rub
2 Tbsp. Chili powder
2 Tbsp. Paprika
1 Tbsp. Turmeric
1 Tbsp. Garlic powder
1 Tsp. Sea salt
1 Tbsp. Ground black pepper
Mix everything together and keep in a spice jar and use it on any meat or poultry to kick the flavor up a little.
2 Chicken breasts, boneless and skinless
2 Tbsp. Olive oil
Salt and Pepper
1 Tsp. Five spice powder
1 Med Onion, chopped
½ Red Pepper, chopped
½ Serrano pepper, chopped
Juice of one orange
Zest of one orange
Heat 1 tablespoon of oil in a skillet over medium heat. Add the chicken to the skillet seasoning with salt, pepper, and five spice powder. Brown both sides. Remove from pan. Add the remaining oil to the skillet. Add onions, peppers and chili to the skillet and sauté till tender. Add the juice and use it to deglaze the pan. Reduce sauce; return the chicken and any juice to the pan. Cover and cook on simmer till chicken is cooked through. Remove the chicken to a cutting board to rest. Add orange zest and cilantro to the skillet. Slice the chicken and serve with the orange sauce and vegetables over the sliced chicken.
2 Cups Chicken broth
1 Tsp. Turmeric
1 Cup White rice
Bring chicken broth to a boil; add butter, turmeric and rice. Bring back to a boil. Lower heat to a low simmer and cook till rice is tender.