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PostHeaderIcon Dinner Tonight: Turmeric Chicken, Succotash & Baked Potatoes

I’ve had this “classic” cookbook for ages, though I have hardly cooked any dishes from it. I usually only look at the baking recipes, and maybe desserts. So I decided to take a closer look and found loads of recipes worth trying!


Last night I decided to give these 3 recipes a try:
– turmeric chicken with sour cream
– baked potatoes with cheese and spinach
– succotash

And I am so glad I did! It was a delicious meal! I never follow recipes to a tee. But here’s what I did:

The chicken was easy enough: marinade for 30 minutes in the fridge in 1 tsp each of turmeric, cinnamon, cardamom and coriander (all ground), juice from 1 lemon and 1 tbsp of grated fresh ginger. Fry it in some olive oil, and when cooked, remove from pan with a slotted spoon.  Add about 200 ml sour cream and cook until it thickens a bit, then add salt and pepper to taste. Return chicken to pan and cook 2 minutes. Ready to serve!

The chicken came out tender, juicy and the sauce was thick. Not sure it would suit rice, but maybe it could work with elbow macaroni or orzo.

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For the potatoes, I baked 2 potatoes for one and a half hours. Then I sliced them in the middle, removed the meat and mixed it with about 4 cups of fresh spinach, which I had sauteed with half an onion in olive oil, about 1/2 cup of cottage cheese, nutmeg, salt and pepper. I returned the mix to the potato skin shells, sprinkled with some cheese and baked 15 minutes. Delicious and pretty!

The succotash recipe will follow shortly!