Best 6 Skillet Chicken With Turmeric And Orange Recipes

ROASTED CHICKEN BREASTS WITH ORANGE, CARDAMOM AND TURMERIC

Steps:

• Preheat the oven to 500 degrees F.
• In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
• In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
• Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.

SKILLET CHICKEN WITH TURMERIC AND ORANGE

Steps:

• Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
• When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.

TURMERIC AND CUMIN CHICKEN WITH CHILES, CINNAMON ORANGES AND OLIVE-CHICKPEA COUSCOUS

Steps:

• Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes.
• Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour.
• Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and chile peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes.
• Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.)
• Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken.

TANGY VINEGAR CHICKEN WITH BARBERRIES AND ORANGE

Steps:

• Preheat oven to 350°F. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7-10 minutes. Transfer chicken to a plate, leaving any fat in the pan.
• Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6-8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
• Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30-35 minutes (or 20-25 minutes for separated things and drumsticks).
• Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.

TURMERIC CHICKEN

Steps:

• Place ginger, scallions, 1/2 cup rice wine, curry powder, turmeric, vinegar and salt to taste in a bowl. Mix. Place chicken wings in a heavy resealable plastic bag. Add sauce mixture, seal bag and refrigerate 8 hours.
• Heat oven to 400 degrees. Remove chicken from the bag, reserving as much sauce as possible. Spread chicken on a baking sheet and bake, turning once and basting with marinade, until chicken is cooked and lightly browned, about 30 minutes. Remove from oven and wrap loosely in foil to keep warm.
• Strain leftover marinade into a small saucepan, add remaining rice wine and simmer about 10 minutes. Mix cornstarch with 2 tablespoons cold water and whisk in. Season to taste with salt and chile flakes. Baste the chicken with thickened sauce and serve, or set sauce aside for basting when the chicken is reheated for the fat rice.

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES

Steps:

• Heat the broiler (to high if you have the option).
• Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
• Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
• Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.