Another week another delicious recipe, enjoy!
Morgh ba Zardchoobeh (Everyday Turmeric Chicken)
- · 10 chicken drumsticks (skinless or not; about 3 pounds)
- · 1 teaspoon ground turmeric (plus more as needed)
- · 2½ teaspoons kosher salt (plus more as needed)
- · ¼ teaspoon ground black pepper (plus more as needed)
- · 3 tablespoons olive oil
- · 1 medium yellow onion, diced
- · 2 cloves garlic, chopped
- · Splash of white wine (optional)
- · 2 tablespoons fresh lemon juice (about ½ lemon plus more as needed)
- · Parsley, as a garnish (optional)
- Make a couple of slits in the flesh of each drumstick. This allows the drumstick to cook faster and all the flavours to seep in. In a bowl, season the drumsticks with the turmeric, salt, and pepper. Set aside.
- In a large pan with a lid (12-inch works well), heat the oil over medium heat. Add the onion, sprinkle with a little salt, and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the garlic and cook for 2 minutes. Splash with the wine (if using).
- Add the drumsticks to the pan. It is okay if they overlap a little, just scoot them around once in a while. Cook until the chicken takes on a little colour, about 3 minutes on each side. Add the lemon juice and a scant ¼ cup hot water. Turn the chicken pieces in the sauce to coat all sides, and scrape up all the crispy bits. Reduce the heat to medium-low, partially cover, and simmer, turning once in a while, until the chicken is cooked through and tender, about 35 minutes. Taste as it cooks and add more salt, pepper and lemon juice as needed. Garnish with parsley, if using and serve.
Make Ahead: A few hours in advance, but leave the chicken in its juices in the pot. You might need to drizzle a little more water when reheating.
Plan Ahead: Can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
2018 Naz Deravian, Bottom of the Pot: Persian Recipes and Stories. Flatiron Books, New York. Recipe found on page 220…