Turmeric is one of the most easily recognizable spices used in middle eastern cuisine because of its slightly bitter, warm taste. It is a close relation to ginger, and the shrub is mostly cultivated in Southeast Asia and parts of Africa. Turmeric is often used as part of the food seasonings for spicy curries and pungent mustards, and it is typically used in a ground form for culinary purposes. Although it may have a particularly distinctive flavor, the flavor diminishes over time, and to ensure the most robust taste from this organic seasoning, it is a good idea to purchase enough for use rather than long-term storage. Use an airtight container kept away from direct sunlight to maximize the lifespan of turmeric's potency. And due to its orange-yellow color, turmeric has also been in used in dying fabrics.
Turmeric is quite popular because of its distinctive taste and aroma, no wonder why it's always a hit in the culinary world. Try this Creamy Turmeric Chicken Skillet.
- 2 Tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 Tbsp peeled and minced fresh turmeric root
- 1/4 tsp freshly ground black pepper
- 1/2 tsp kosher salt, plus more for seasoning
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 1/2 tsp turmeric powder
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- cooked basmati or jasmine rice, for serving
- chopped fresh cilantro leaves and tender stems, for garnish
- Melt the butter in a 12-inch or large skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 tsp of the salt.
- Cook, stirring occasionally, until the onion are softened, about 5 minutes.
- Meanwhile, place the chicken on a large plate with the smooth-top side facing up, season with salt and all of the ground turmeric.
- Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan.
- Season the chicken with more salt.
- Cook, undisturbed, until the chicken just begins to browns, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
- Using tongs, flip the chicken and cook for 2 minutes more.
- Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minutes, pour in the cream and broth, and stir gently to combine.
- Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, registers at least 165 degrees Fahrenheit on an instant-read thermometer, 18 to 22 minutes.
- Serve over rice and garnish with cilantro.