Skillet Chicken with Turmeric and Orange
This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.
Ingredients
- 1/2medium onion, diced into 1/4-inch pieces
- 5tablespoons olive oil
- 1tablespoon honey
- 2teaspoons dried mint
- 3garlic cloves, crushed or finely chopped
- 1tablespoon grated orange zest (from about 2 large oranges), plus 1/4 cup orange juice
- 1teaspoon ground turmeric
- 3/4teaspoon fine sea salt
- 1/4teaspoon black pepper
- 1pound boneless, skinless chicken thighs or breasts
Directions
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 22 gramsCalories: 323Saturated Fat: 4 gramsUnsaturated Fat: 17 gramsSodium: 395 milligramsSugar: 6 gramsFiber: 1 gramCarbohydrate: 9 gramsProtein: 23 grams
Source: https://cooking.nytimes.com/recipes/1023365-skillet-chicken-with-turmeric-and-orange