Turmeric Chicken
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This Asian-inspired dish has a pleasant mild taste and the anti-inflammatory properties of turmeric.
Ingredients
1/2 chicken cut into 4 or 5 parts, or 2-1/2 pounds of chicken parts
1/4 cup fresh basil, chopped
2 tablespoon toasted sesame seed oil
1 tablespoon canola oil
1 tablespoon turmeric
1 tablespoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper powder
1/4 teaspoon sea salt or to taste
Directions
Cut back the skin of the chicken but leave attached. Mix all ingredients, except chicken, in a small bowl. Using a plastic bag over your hand to prevent staining from the turmeric, rub this mixture all over the chicken, especially under the skin. Let it marinate in the refrigerator for 4 hours or over night. Bake for 45 minutes in a 325 degree F oven.
Serves 4
Ingredients
1/2 chicken cut into 4 or 5 parts, or 2-1/2 pounds of chicken parts
1/4 cup fresh basil, chopped
2 tablespoon toasted sesame seed oil
1 tablespoon canola oil
1 tablespoon turmeric
1 tablespoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper powder
1/4 teaspoon sea salt or to taste
Directions
Cut back the skin of the chicken but leave attached. Mix all ingredients, except chicken, in a small bowl. Using a plastic bag over your hand to prevent staining from the turmeric, rub this mixture all over the chicken, especially under the skin. Let it marinate in the refrigerator for 4 hours or over night. Bake for 45 minutes in a 325 degree F oven.
Serves 4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
