Spicy Turmeric Chicken
At The Prudent Wife, we are always trying to get maximum nutrition out of everything we eat. When I ran across a recipe for Spicy Turmeric Chicken in Not Your Mother’s Slow Cooker, Recipes for Entertaining by Beth Hensberger and Julie Kaufmann, we had to try it.
Gluten free and casein free, Spicy Turmeric Chicken makes a great meal year round.
Turmeric is one of my favorite spices. We try to turmeric to as many dishes as we can, it is a terrific brain building spice infused with subtle flavor. Be careful when cooking with turmeric, and wear an apron, it does stain!
This recipe was absolutely fantastic! The juice that is left over is slightly spicy and altogether wonderful to use on other dishes, especially on the Maple Dijon Pork (or Chicken). We served it with brown rice and sweet potatoes.
Turmeric Marinade:
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground turmeric
1 ½ teaspoons red chile powder
½ to 1 teaspoon cayenne pepper (cayenne is hot, so try 1/8 if you aren’t sure)
1 to 1 ½ teaspoons freshly ground black pepper to taste
2 ½ teaspoons of salt
2-3 cloves of garlic, mashed
6 tablespoons of freshly squeezed lemon juice (I used organic bottled)
One 4 to 4 ½ pound chicken, skinned
OR 4-8 chicken breasts
Coat the inside of the slow cooker with nonstick cooking spray.
Making the marinade is easy in a glass or stainless steel bowl that will not stain. Turmeric will stain everything, so use caution. Simply combine all of the spices along with garlic and lemon juice. Stir.
Coat the chicken with the marinade mixture covering the entire surface of the chicken. Place in the crock pot (it will also stain a lightly colored crock). Cook on HIGH for 4-5 hours or cook on LOW for 709 hours. Chicken is done when the meat falls easily away from the bones.
Cooking juices are delightful, so be sure to pour them over the chicken and rice if serving. It is delicious.