Roasted Turmeric Chicken
By shahdan • November 16, 2015
The Roasted Turmeric Chicken has bold flavours, vibrant colours, moist chicken, sweet veggies, and creamy potatoes… This is home-cooked comfort food at its best!
- 1 kg chicken thighs - أوراك الدجاج
- 2 large onion - بصلة
- 2 large potatoes - بطاطس
- 3 large carrots - جزر
- 3 medium spring onion - بصلة خضراء
- 1 1/2 teaspoon salt - ملح
- 1/2 teaspoon black pepper - فلفل أسود
- 1 teaspoon turmeric (a full tsp. of good quality turmeric) - كركم
- 3 cardamom - حبهان
- 2 medium bay leaf - ورق لاورا
- 1/2 teaspoon garlic powder - بودرة ثوم
- 2 large garlic clove (crushed) - فص ثوم
- 2 drizzle olive oil - زيت زيتون
- 1/4 cup cooking cream - كريم الطهي
- 2 tablespoon coriander (chopped, to garnish) - كزبرة
Step by step
- Pre-heat the oven to 180C.
- Peel and cut the potatoes into cubes. Chop the carrots and the spring onions.
- In a plastic bag, mix the chopped veggies with a little salt, pepper, 2 crushed cloves of garlic and a drizzle olive oil. Close the bag and rub the veggies together to coat and season well.
- In a large oven-proof dish, season the chicken with the remaining salt and pepper. Add the turmeric, cardamoms, bay leaves, garlic powder, 2 chopped onions, a drizzle olive oil and rub them together so the chicken is nicely coated.
- Add the veggies around the chicken and cover the dish with foil. Bake for 45 minutes, then uncover and bake for another 15 minutes until golden and cooked through.
- Add a splash of cream and fresh coriander to garnish. Serve immediately. Best served with white Egyptian rice.
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