Turmeric ginger cinnamon orange chicken
This photo showcases two Arthritis Kitchen favorites. Butternut Squash & Leeks and Chicken with a Turmeric Spice Rub. I had used the combination of turmeric and cinnamon before and wanted to do something along those lines for last nights chicken. I came up with an exotic spice rub featuring turmeric, ginger, cinnamon and star anise. The addition of orange to the sauce at the end really went well with the flavors and was a different combination using turmeric. I will be making this again for sure.
Using a motar and pestle or a spice grinder combine:
- 2 star anise
- 8 black peppercorns
- pinch chili flakes
- 1/2 tsp ginger powder
- 2 tsp turmeric
- 2 tsp cinnamon
- 1/2 tsp salt
Combine all spices and rub into chicken pieces. Pan sear on both sides to crisp skin and brown evenly. Place on a baking sheet and bake at 400 degrees for 40 min.
Remove zest from one orange, set aside. Slice orange into rounds and sear in pan that chicken was browned in until nicely colored on both sides. Set aside. Deglaze pan with 1/4 cup of red wine and loosen all brown bits from bottom of pan. Reduce by half. Add zest from the orange and 1/2 cup chicken stock. Reduce to desired sauce like consistency. Remove chicken from oven when done, plate and spoon sauce over then garnish with orange slice.