Turmeric - Powder

Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.


Moroccan Chicken with Olives

Yield: 4 servings

Ingredients:

2 tablespoons olive oil
1 onion, thinly sliced and finely chopped
3 cloves of garlic, finely chopped
6 chicken thighs
3/4 cup chopped fresh cilantro leaves
2 tablespoons chopped parsley
3/4 can green olives, pitted
1/4 tsp black pepper
1/2 tsp ginger powder
1/4 tsp saffron
½ tsp turmeric powder
1/4 tsp salt
1 slice pickled lemon, finely chopped (see pickled lemon recipe under Kosher salt on Wholespice web)


In a food processor combine the cilantro, parsley, and 1 tablespoon of olive oil. Process for 2 minutes or until herbs are finely chopped. Add the chopped pickled lemons to the herb mix.

Rinse the chicken with cool water, inside and out, and then pat it dry with paper towels. Season the chicken generously with salt and pepper. Massage the chicken skin with the herb and lemon rub; make sure you don't miss a spot. Set a side and let the chicken marinate for 15 minutes.

Heat a pan over medium heat then add sliced onion, garlic, and sauté for 15 minutes. Add spices: black pepper, salt, ginger, saffron, and turmeric and sauté for 3 minutes. Add chicken thighs and the reserved marinade mix. Cover the pan and lower the heat; let the chicken simmer for 35 minutes. Add the green olives and simmer with the chicken for approximately 10 -15 minutes longer.


Cook’s note: Do not add water or any liquid to this dish.

Serve with Moroccan flat bread or rice.