Sunday, April 13, 2008

Turmeric Roast Chicken with mini spheres

It hasn't been a good week personally and food-ically. First, excitedly got out the asparagus bunch i had bought only to discover it was rotting from the inside. Went back to the supermarket and lined up in superlong weekend checkout, then the second bunch could not be scanned! Secondly, things seemed to de-freeze exxxxtreemely slow. And since I've been drained from work, just made me chuck it back into the freezer. Although it just hits me that I have posts filling every day of the week (thanks to the need of food therapy making me persevere! :P). "Everything Happens For A Reason" as this roast chicken proves - it was one of the back-to-the-freezer rejects which made it only more yummier the next day!

Turmeric Roast Chicken with baby potatoes, small onions & cherry tomatoes

Chicken breasts - cut into big pieces
1 cup - Yogurt
2 medium onions
A handful of garlic
1 tbsp - Turmeric powder
Baby potatoes
Small onions
Cherry tomatoes
Salt & Pepper to taste

Grind onions, garlic, turmeric, salt and yogurt into a paste and marinade chicken breasts (the longer, the softer and more flavorful). Drizzle pan with olive oil, arrange chicken pieces. Pour leftover marinade in too. Sprinkle ground pepper on top. And push into oven to roast. In a bowl, toss potatoes, onions and cherry tomatoes in a bit of salt and olive oil. Once chicken is half cooked, add the vegetables on top and continue. Test potatoes and chicken with a fork. If it comes through clean, it's done.


MrOrph said...

This looks and sounds like a really tasty dish. I love tumeric and I try to find more things to get it in; along with saffron. I love the two together.

Did the yogurt hold up to make a nice sauce to put over rice?

Kavs said...

:) hmm funny u mention that - it ended up in as an automatic reflex i guess but ur idea is food for thought... turmeric is kinda a staple in indian / malay curries and fried stuff over here. It's used more for "coloring" as well as "anti-bacterial" properties in meat/chicken/fish/seafood instead of taste.

The yogurt I used was a really thick type - kinda like cream cheese consistency. It did work to soften the chicken meat while the outside had nice charred parts(kinda like tandoori chic if ur familiar with it) but alas, no gravy.