I love the distinct flavor of fresh ginger. It is a wonderful aromatic especially on organic chicken. Turmeric is also a flavorful seasoning that is so good for you.
Turmeric contains curcumin which aids in digestion, is anti-inflammatory, cancer fighting agent, lowers cholesterol and so much more.
Ginger is great for your health as well. Ginger can relieve nausea, reduces cancer cells and has immune boosting properties. These two ingredients are a awesome way to improve flavor and your health if eaten regularly. I used organic ingredients because I prefer them but you can use what you like of course.
Here is a tasty recipe for Sweet T's ginger and turmeric chicken with vegetables.
You will need a whole cut up chicken. You could also use skinless chicken to make this dish even healthier.
1 small diced sweet onion or 1 cup of chopped onion
2 tbs. gratered or diced fresh ginger
2 tbs turmeric powder
1 tbs salt, I like kosher salt the best.
1 tbs coarse black pepper, or you can use your favorite chile to make it really spicy. I would choose scotch bonnet pepper or a habanero.
2 tsp smokey paprika to really amp up the rich earthy flavors in this dish.
2 tsp thyme
2 tsp oregano
For the veggies
2 sticks of celery medium chopped or 1 1/2 cups
2 medium sized carrots 1 1/2 cups chopped
2 large potatoes I used Idaho baking potato cut into 1 inch squares
1 1/2 cups low sodium or sodium free chicken stock.
Marinate all except for the potatoes and the chicken stock for 4-24 hours.
The potatoes will be peeled and cut up right before you put the marinade mixture into the oven.
Preheat oven to 350.
Using a heavy bottom saute pan, heat on medium high.
Add 1/2 cup olive oil
Start browning the chicken breast pieces first so that you can remove then and set aside.
Brown the rest of the chicken pieces till they have a even golden brown color. The thighs and legs should go a little longer to make sure they cook evenly with the rest of the chicken. Make sure not to burn.
If you burned the the pan you need to clean it before adding the veggies.
When all the chicken has been browned add the veggies from the marinade and the potatoes to the pan. if needed add a 1/4 cup more olive oil to the pan to help saute the veggies.
on medium heat cook the veggies for about 8 minutes then add the browned chicken pieces and the chicken stock.
Put the pan in the oven or transfer to an oven safe pan
cook for 20 minutes or until the veggies are tender and the largest piece of chicken is at 165 degrees. Try to remove the chicken breast if they are cooked before everything else to avoid dry breast meat. there will not be too much liquid left over but you can add more stock if you like.
This dish goes great with some white rice or just a side salad. Enjoy!
Turmeric contains curcumin which aids in digestion, is anti-inflammatory, cancer fighting agent, lowers cholesterol and so much more.
Ginger is great for your health as well. Ginger can relieve nausea, reduces cancer cells and has immune boosting properties. These two ingredients are a awesome way to improve flavor and your health if eaten regularly. I used organic ingredients because I prefer them but you can use what you like of course.
Here is a tasty recipe for Sweet T's ginger and turmeric chicken with vegetables.
You will need a whole cut up chicken. You could also use skinless chicken to make this dish even healthier.
1 small diced sweet onion or 1 cup of chopped onion
2 tbs. gratered or diced fresh ginger
2 tbs turmeric powder
1 tbs salt, I like kosher salt the best.
1 tbs coarse black pepper, or you can use your favorite chile to make it really spicy. I would choose scotch bonnet pepper or a habanero.
2 tsp smokey paprika to really amp up the rich earthy flavors in this dish.
2 tsp thyme
2 tsp oregano
For the veggies
2 sticks of celery medium chopped or 1 1/2 cups
2 medium sized carrots 1 1/2 cups chopped
2 large potatoes I used Idaho baking potato cut into 1 inch squares
1 1/2 cups low sodium or sodium free chicken stock.
Marinate all except for the potatoes and the chicken stock for 4-24 hours.
The potatoes will be peeled and cut up right before you put the marinade mixture into the oven.
Preheat oven to 350.
Using a heavy bottom saute pan, heat on medium high.
Add 1/2 cup olive oil
Start browning the chicken breast pieces first so that you can remove then and set aside.
Brown the rest of the chicken pieces till they have a even golden brown color. The thighs and legs should go a little longer to make sure they cook evenly with the rest of the chicken. Make sure not to burn.
If you burned the the pan you need to clean it before adding the veggies.
When all the chicken has been browned add the veggies from the marinade and the potatoes to the pan. if needed add a 1/4 cup more olive oil to the pan to help saute the veggies.
on medium heat cook the veggies for about 8 minutes then add the browned chicken pieces and the chicken stock.
Put the pan in the oven or transfer to an oven safe pan
cook for 20 minutes or until the veggies are tender and the largest piece of chicken is at 165 degrees. Try to remove the chicken breast if they are cooked before everything else to avoid dry breast meat. there will not be too much liquid left over but you can add more stock if you like.
This dish goes great with some white rice or just a side salad. Enjoy!
