Turmeric has amazing medicinal qualities, mainly from its main ingredient, curcumin. This widely researched component of turmeric is highly therapeutic and is used in various drugs and pharmaceutics mainly because of its immunity boosting and anti-oxidant properties.
“5 to 8 times stronger than vitamin E and stronger than vitamin C, this antioxidant breakthrough may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging,” says Dr. Joseph Mercola about the curcumin in turmeric.
His claims are well substantiated by various studies. For example, Jagetia and Aggarwal at the Department of Experimental Therapeutics, The University of Texas M. D. Anderson Cancer Center, Houston, USA, reported – “Interestingly, curcumin at low doses can also enhance antibody responses. This suggests that curcumin’s reported beneficial effects in arthritis, allergy, asthma, atherosclerosis, heart disease, Alzheimer’s disease, diabetes, and cancer might be due in part to its ability to modulate the immune system.”
Curcumin down-regulates certain inflammatory transcription factors and hinders the development of those diseases. in addition to the effects listed above, it has been reported to protect against liver disease, Type 2 diabetes, promote weight loss, improve Rheumatoid arthritis and memory in Alzheimer’s patients. Whew! Those are a lot of reasons to increase the amount of turmeric in your diet. You can read more here.
This dish is a shot of “medicine” in a very delicious package. In addition you will only have one pot to wash. Add a salad or simple green vegetable and call it dinner. It’s also wonderful leftover.
Turmeric Chicken and Rice
- 8 bone-in skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons ground turmeric
- 1 small onion, chopped
- 1 tablespoon finely chopped, peeled fresh ginger
- 4 garlic cloves, minced
- 2 plum tomatoes, chopped
- 2 teaspoons curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 cups jasmine rice (I used brown jasmine rice)
- 3 bay leaves
- 1 1/2 tablespoon Asian fish sauce
- 3 cups of chicken stock
- Garnish for serving, one or more – plain yogurt, sliced cucumbers, mint leaves, lime wedges, chopped cilantro
- Trim the chicken to remove any extra fat or skin, wipe with paper towels and season with salt and pepper.
- Melt the butter in a large stove top and oven proof casserole or Dutch oven and sprinkle with the turmeric. Add the chicken, skin side down and cook over medium high heat, turning once, until brown on both sides. Transfer the chicken to a plate.
- Add the onion, ginger, and garlic to the casserole and cook until starting to soften and brown, stirring occasionally. Add the tomatoes, curry powder, cinnamon, cumin and rice to the pot. Stir constantly until fragrant, about a minute.
- Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and stock; bring to a boil on high heat.
- Cover, lower the heat to low or medium-low to maintain a simmer for about 10 minutes. Adjust the lid to cover partially and continue to simmer for another 15 minutes or until the rice is cooked.
- Remove from the heat, uncover, and let stand for 5 minutes. Serve with one or more of the optional garnishes.
I didn’t find the pictures really did this dish justice. It was really yummy.
I am taking this dish to share at Fiesta Friday.