Turmeric and Yogurt Spiced Oven Roasted Chicken

Turmeric and Yogurt Spiced Oven Roasted Chicken | A Brown Table

I had a hard time finding thai chili peppers at almost every farmer's market or grocery store in my vicinity this year. Since they're pretty easy to grow, I sun dried a couple of peppers (from the one time I found them) and sowed them into a small pot. Some made it while some didn't but I'm now the proud dad to a few plants with tiny little white flowers that eventually morphed into tapering little green and red chilis. Some of which found their way into this chicken roast. 

This roast also saved me a lot of time in the kitchen during an intensely busy week. It might take some time to prep (which I do over the weekend) but it's a tasty chicken to eat during the week. 

Yogurt makes everything better and it flavors this chicken pretty darn good. There's a generous amount of turmeric and a few spices that might sound intimidating but it will be well worth it.

You might notice that I've kept the skin on this bird which is something I do less often because the skin is considered unclean in Indian cooking. But in a roast the skin helps to keep the chicken juicy and it will get crispy!

And before I forget, the winner of Food52's latest Baking cookbook is Sarah! She wants to make the Arnold Palmer cake which has been on my mind ever since I saw Christina Tossi make it on TV!

Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Thai Chili Peppers | A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this chicken,

  • Marinade the chicken overnight but if you're short on time, a 2 hour interval will do.
  • Choose low-fat or full-fat yogurt, fat-free doesn't do as good a job. 
  • I use Le Creuset's 5 quart braiser to roast the chicken. The heavy base of the pan does great job evenly cooking the bird. 
  • While roasting the chicken and basting the liquid might start to dry out, you can add a little warm water to prevent it from drying. (I add warm water over cool water as the latter will increase the time required to cook the chicken).
  • I've suggested two options below when it comes to serving the left over sauce in the braiser. You can serve it as is or blend it to get a smooth gravy like consistency. 
  • This recipe also works for a turkey, just adjust the amounts of the ingredients based on the weight of the bird.
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table

turmeric and yogurt spiced oven roasted chicken (adapted from Indian cooking - Hamlyn)

yields: 4lbs chicken

ingredients 

1 1/2 cups full fat or low-fat yogurt

2 cups red onion, diced

4 garlic cloves

1/2 teaspoon black pepper powder, freshly ground

3 red thai chili peppers

1 1/2 teaspoons turmeric powder

1 1/2 teaspoons fine grain sea salt

4 lb whole chicken with skin

2 tablespoons ghee (or olive oil)

2 inch piece cinnamon stick

1 teaspoon garam masala

8 cloves, lightly crushed

8 green cardamom pods, lightly crushed

2 inch piece ginger root, peeled and cut into thin strips

2 cups low-sodium chicken stock

4 lemon wedges, for garnish

1 bunch of fresh cilantro leaves, for garnish

1. Place the yogurt, 1 cup of the diced red onions, garlic, black pepper, chili peppers, turmeric and salt in a blender and pulse until completely smooth and combined. Keep this marinade aside until ready to use.

2. Place the chicken in a large roasting pan or glass bowl. Dab it dry with clean paper towels. Insert your fingers between the skin and the flesh of the chicken to create space between the two. Make a few deep cuts in the chicken using a sharp paring knife. Pour the marinade (from step 1) over the chicken and using your fingers coat the chicken completely with the marinade. Take care to rub the marinade between the skin and the flesh of the chicken. Cover the chicken in the roasting pan with cling film or transfer it to a large bowl or place it a turkey oven bag. Refrigerate this overnight, taking care to coat the chicken every few hours with the marinade (if you're using the oven bag, just shake the bag gently to recirculate the marinade, if you use a bowl or roasting pan, using a large spoon to spread the marinade).

3. After the chicken has marinaded for the appropriate time, place a wire rack at midlevel in the oven and preheat to 375F. Heat the ghee in a large braiser on medium-high heat. Add the remaining onions and sauté until light pink and translucent. Then add the rest of the spices from the cinnamon to the ginger strips and cook for 1 minute with constant stirring. Pour the chicken broth into the pan and increase the heat to medium-high and bring to a boil. Remove the pan from the stove.

4. Place the chicken in the center of the pan. Pour the leftover marinade over the chicken. Place the pan in the oven, baste it with the liquid in the pan and cook for 2 hours or until the internal temperature of the chicken reaches 165F.  Remove from oven and allow to rest in the leftover gravy that sits at the bottom of the braiser for at least 10 minutes before serving. You have two options here, you can serve the roast chicken as is with the gravy/sauce that's left behind in the pan, or alternatively, transfer the sauce to a blender and pulse to get a smooth gravy. Serve the roasted chicken with the sauce on the side. Garnish with the fresh lemon wedges and cilantro before serving.

Disclaimer: Thanks to Le Creuset for sponsoring this post, all opinions stated here are solely mine. 

 

avocado fries two ways

avocado fries two ways | A Brown Table

I first heard about avocado fries through my friend, Hannah of Nothing but Delicious! She's convinced me they might just be one of the best things to do with avocados, convinced me enough that I decided to make them at home and share the recipe here. She's right they're good!

Usually, I'll put a few slices of avocado on toast with sriracha or some cheese, make guacamole, or use it as a fat substitute in baking, among other things but fries are a new one for me. But thanks, to Hannah, about a year later after she introduced me to the idea, I decided to make avocado fries at home. A little late but I'm happy I did!

I've shared both techniques I used to cook the fries, baking and frying. Both methods will give crispy fries but each with their own unique taste. The seasonings, you can use breadcrumbs or semolina both will be nice and crispy to eat. Both semolina and breadcrumbs can be used interchangeably with either seasoning mentioned below but again feel free to explore. I use a wheat semolina here but there is a rice version too which might work (I haven't tested it) but if you're gluten-sensitive it might be worth trying out. 

For the dipping sauces, I think sour and tart savory types will be winners to go along with the fries. I used a very simple lemon flavored yogurt dip and some baba ganouj. A fresh salsa would also be a great dip to serve the fries with. If do end up with leftovers, store them in an airtight bag and refrigerate. You can microwave them for about 30-45 seconds to warm them up.

avocado fries two ways | A Brown Table
avocado fries two ways | A Brown Table
avocado fries two ways | A Brown Table
avocado fries two ways | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing these fries,

  • Buy firm yet ripe avocados, they hold their structure and shape well during coating and baking/frying.
  • Play around with seasonings and have fun! I'm sharing two flavors which are my favorites.
  • I'll be honest, the fried ones taste much more crispier than the baked ones. I mean anything fried is tasty but I'm giving you options on how to do it either way. One is less fattier than the other.
  • You can use panko breadcrumbs or semolina for the breading, both give a great crunchy texture to the fries.
  • I'm sharing two types of breading flavored mixes but you would use two avocados for either mix you decide to go with. 
  • Speaking of fats, you'll notice the serving size I've suggested. Avocados are pretty fatty so, technically the serving size is small but to be frank, I think this is one recipe where one fry, ain't gonna cut it! So use your own judgement here. 

Here are some other recipes you might like;

avocado fries two ways | A Brown Table

avocado fries - 2 ways

yields: 4 servings 

ingredients

2 large haas avocados, ripe but firm

1 large egg white 

3 tablespoons water, at room temperature

use either seasonings listed

Breading Mix 1 

1 cup panko bread crumbs or semolina

1 teaspoon fine grain sea salt

1 teaspoon garam masala 

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley or cilantro, chopped 

Breading Mix 2

1 cup panko bread crumbs or semolina

1 teaspoon fine grain sea salt 

1 teaspoon cayenne pepper 

1/2 teaspoon onion powder

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley or cilantro, chopped 

vegetable oil for frying (optional) 

1. Cut the avocado in half, remove the pit and cut into wedges. Keep the wedges on a baking sheet lined with parchment paper. 

2. Using a fork, beat the egg white and water in a small bowl. Keep aside until ready to use.

3. To prepare the breading mix (1 or 2) place the ingredients in a medium-sized baking pan or bowl and mix to combine evenly. 

4. Dip each avocado wedge into the egg white to coat evenly. Drain excess egg white back into the bowl. Then coat the avocado wedge in the breading mix lightly on each side by pressing it gently. Prepare all the wedges in the same manner and keep on a sheet of parchment paper lined baking sheet until ready to cook.

5. To Bake: Place a wire rack at midlevel in the oven and preheat to 450F. Bake one sheet of avocado wedges for 8 to 10 minutes until they turn golden brown and are crispy. Serve immediately.

To Fry: Heat enough vegetable oil in deep pan. When the oil reaches around 350F, the avocados are ready to be cooked. Deep fry the wedges. Fry around 4 pieces at a time if you're using a small pan to fry. The fries are cooked when they are golden brown around 3 to 4 minutes, remove with a slotted spoon, drain excess oil  and place them on a tray lined with absorbent kitchen paper towels to remove any extra oil. Serve immediately. 

Dipping sauce: 

lemon yogurt dip

yields: about 1 cup

ingredients

1 cup plain yogurt (not Greek)

1 tablespoon lemon juice, freshly squeezed

1/2 teaspoon lemon zest, fresh

1/2 teaspoon fine grain sea salt

1/4 teaspoon white pepper, freshly ground

1/2 teaspoon sriracha (or your favorite hot sauce)

1 tablespoon fresh cilantro leaves, chopped 

1. Mix all the ingredients from the yogurt to the sriracha in a small bowl. Transfer to a serving bowl/dish and garnish with the cilantro. Serve with fries. 

 

 

chilled cucumber walnut yogurt soup

chilled cucumber walnut yogurt soup1

Summers are warm and depending on where you live, they can be excruciatingly hot and sometimes, even worse, accompanied by the dreaded "H" word............. humidity! And as much as I like hot weather, humidity is another story, I'll happily avoid it! But even in a hot and humid day, things can be fun and cool, especially if you can indulge in a bowl of this chilled walnut cucumber soup.

chilled cucumber walnut yogurt soup4

I've made a chilled mint yogurt soup in the past but this time I wanted to make the soup full of earthy flavors yet every bit cooling so you feel refreshed with every spoonful. By adding a few toasted walnuts to the yogurt, the soup acquires a rich and creamy texture which makes it delicious. I couldn't resist adding a little chili pepper but that is completely optional, if you don't want a little hot, skip it or remove the seeds from the pepper.

chilled cucumber walnut yogurt soup
I added a few cups of Stonyfield's organic plain low-fat yogurt to make this chilled soup, the yogurt by itself has a naturally fresh tangy flavor that really brought out the taste of the ingredients in the soup, making it the perfect summer soup.

 Note: Here's some geeky biochemical science for you! Cucumbers can be slightly bitter and there a couple of ways to get rid of the naturally occurring compound called cucurbitacin that causes this taste. The amount of cucurbitacin can vary within cucumbers picked from the same plant, however in general, the bitter compound is present in the peels and green parts and it will be less in the center. To get rid of cucurbitacin, I use the method I learned at home, slice the ends of the cucumber off and keep the tips aside, then with the pointed tip of a knife prick a few random holes into the cut ends of the cucumbers. Now rub the exposed cut ends of the cucumber with the cut tips for a minute or two, a slight white foam will form. Rinse the foam off under cold running tap water, repeat this on the opposite exposed side. Once you're done with this, peel and discard the skin and tips. 

chilled cucumber walnut yogurt soup2

chilled cucumber walnut yogurt soup

yields: 2 servings

ingredients

3/4 cup toasted walnuts

1 cup peeled cucumber, diced (see note above on how to remove cucumber bitterness)

1 teaspoon kosher sea salt 

1/2 teaspoon black pepper, freshly ground

1 green thai chili pepper (optional)

2 tablespoons lemon/lime juice, freshly squeezed (I used lime)

2 cups plain low-fat (non-fat) Stonyfield yogurt, chilled

a few chopped toasted walnuts for garnish

a little fresh dill/tarragon for garnish

a little walnut oil/extra virgin olive oil for garnish

1. Place all the ingredients from the walnuts to the yogurt in a blender and pulse until completely smooth and creamy. Taste and adjust the amount of salt and pepper if needed. You can also add a little water to the soup to adjust the consistency if needed.

2. Remove from blender, pour into chilled serving bowls. Garnish with a few toasted walnuts, dill/tarragon and a light drizzle of walnut/olive oil. Serve immediately. 

Disclaimer: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.