Citrus Braised Chicken with Turmeric
from Apples & Dumplings
Yield: 6-8 servings
2 pieces chicken leg quarters, cut in half
2 pieces chicken breast (bone-in), cut in half
2 tablespoons Dijon mustard
3 cloves garlic, peeled and minced
1 piece lemon, zested and juiced
½ piece large orange, zested and juiced
1 teaspoon ground turmeric
1 teaspoon salt
pinch ground black pepper
¼ cup olive oil
1-1½ cup chicken stock
1 piece large white onion, cut into 8 wedges
½ piece lemon, sliced thinly
½ piece orange, sliced thinly
1. In a mixing bowl, combine chicken pieces, mustard, garlic, lemon zest and juice, orange zest and juice, ground turmeric, salt and pepper.
2. Toss well and allow chicken to marinate for at least 2 hours.
3. Meanwhile, cut the large white onion into 8 wedges. Slice the lemon and orange and set aside.
4. In a large saute pan, over medium heat, pour in olive oil and wait until it gets a little hot.
5. Remove excess marinade on chicken pieces and place the pieces in one even layer (it may take 2 batches). Do not overcrowd the pan.
6. Cook for about 1 minute or until the skin turns brown and turn the chicken pieces over.
7. Once the chicken pieces are browned, set aside.
8. In the same pan, you will find brown bits at the bottom so pour a little chicken stock to deglaze the pan.
9. Return all the chicken pieces into the pan. Add in the rest of the chicken stock and leftover marinade. Taste the cooking liquid if it needs salt and pepper. Adjust if needed.
10. Tuck in the pieces of onion wedges. Top the chicken with a layer of sliced lemon and orange.
11. Cover well and lower heat. Braise for about 20-25 minutes. (or braise in the oven at 400F for about 20 minutes and uncover for another 5 minutes).
12. Check if the chicken juices run clear, no trace of blood. Allow to rest for 5 minutes before serving.
Mediterranean Rice Pilaf
from Apples & Dumplings
Yield: 3-5 servings
1 cup long grain rice
½ cup cracked burghul wheat
2 cloves garlic, minced
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ piece lemon, zested and juiced
¼ teaspoon red chili flakes, optional
to taste salt
to taste ground black pepper
1 piece small green bell pepper, seeded then small diced
1 piece tomato, sliced
¼ cup dried apricots, chopped
¼ cup sliced almonds, toasted
½ bunch fresh basil, chopped
½ bunch fresh Italian parsley, chopped
1. In a small sauce pot, add rice with equal part water. Cook until fluffy.
2. In another small sauce pot, boil about 1 ½ cup water. Add burghul wheat and stir. Turn off heat and cover well until wheat absorbs all the water.
3. While waiting for the starches to cook, chop the green bell peppers, tomato, dried apricots, and fresh herbs. Toast the shaved almonds. Set aside.
4. Before the starches are done cooking. Prepare the vinaigrette.
5. Combine the extra virgin olive oil, balsamic vinegar, garlic, lemon zest and juice.
6. Season with chili flakes, salt and pepper. Taste and adjust the seasoning if needed.
7. In a big mixing bowl, pour in the warm cooked rice and cooked burghul wheat. Toss in a little of the vinaigrette to give it flavor.
8. Once the starches are fluffy and not sticky, add in the chopped ingredients.
9. Toss and add more of the vinaigrette.
10. Serve with the Citrus Braised Chicken with Turmeric.