finally i get around to writing something again. in the last couple of weeks it was rather sweet around here, so today you get a savory recipe for a change.
i got the recipe for this cumin turmeric chicken from the book “alle meine hähnchen – rezepte für jeden tag und anlass” from diana henry. the recipe suggests corn fritters as a side. these alone would make a great main for me, but in this case i didn’t make them, i had a potato salade with the chicken. but i’m going to try them very soon, since they are an interesting variation of my indonesian jagung. i’ll report back which one’s my favorit.
ingredients (4 portions)
- 3 teaspoons ground turmeric
- 3 teaspoons spicy paprika powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons brown sugar
- 2 tbsp olive oil
- 35 g very soft butter
- 3 teaspoons spicy mustard
- 8 pieces of chicken with skin
- salt, pepper
preheat oven to 190°. mix turmeric, paprika powder, cumin, sugar, olive oil, butter and mustard into a paste. season chicken pieces with salt and pepper, slather all around with paste and place into a casserole or baking tray. roast in hot oven for 40 min, regularly baste with gravy. to check if the chicken is done, stick the tip of a sharp knife into the thickest part of the meat. if the emergent juice is light and clear, the chicken is done.
while the chicken is roasting in the oven prepare your side dish eg fried potatoes, potato salad, corn fritters or roast some root veggies with the chicken like potatoes, carrots, parsnip.