Here is Turmeric-mania Recipe #2, from Everyday Food: Great Food Fast. This recipe comes from the winter section of the book, but uses produce that is in season and available at Farmer’s Markets right now. Next time, I would use 4 bone-in chicken breasts instead of 8 bone-in chicken thighs. The spice combination is intriguing, cinnamon mixes with turmeric, ginger, and chili powder to create a sweet-spicy taste, but the real flavor comes from the broth, where all of the vegetables and chicken have been simmering.

8 bone-in, skinless chicken thighs (about 2 1/2 lbs)
3 carrots, cut into 1 1/2 inch chunks
3 onions, thinly sliced
1 can (14.5 oz) whole tomatoes, drained
1 can (15.5 oz) chickpeas, drained and rinsed
1 can (14.5 oz) reduced-sodium chicken broth
3/4 cup water
1 tsp salt
1/2 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp chili powder 
1/8 tsp pepper
2 medium or 1 large zucchini (about 1 lb), halved crosswise and quartered lengthwise
couscous, for serving

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine all ingredients except zucchini and couscous. Break up tomatoes with a spoon.

Bring to a simmer over medium to medium-high heat. Cover and cook for 15 minutes. Add zucchini and cook until the chicken is cooked through yet still tender, about 15 minutes more.

Divide couscous evenly among 4 bowls or plates. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Combine ingredients in a large pot:

Add zucchini to simmering pot:

Serve with couscous:

The couscous I used is a tri-color mixture of regular, tomato, and spinach flavored couscous. Plain couscous would work fine.

This entry was posted on Monday, September 3rd, 2007 at 5:05 am and is filed under Chicken, Main Dishes, Recipes, Turmeric-mania. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.