Poulet Curcuma

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If you’ve ever wondered what the name for turmeric is in French, well it’s curcuma.  I wondered in France when I needed some for a recipe, bought a spice bottle that looked like turmeric, looking it up on the internet when I got home.  Whew!  I was right 🙂

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I had some enormous chicken thighs in the freezer which I find somewhat better than the enormous, bizarre, fantasy chicken breasts that are everywhere here in the States.

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I love putting together an impromptu meal when I have interesting, fresh colors.

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And everything looks good in a tajine 😉

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Nostalgic for fresh coco beans, I opened two cans of Bush’s cannellini beans, added sauteed onion, tomato, mustard and a little sugar.

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Back in the day whenever I would read about some Brit eating “beans on toast”, it was difficult to wipe the sneer off of my face.  I guess it depends on the beans 😉

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Good and simple.

Turmeric Chicken

6 chicken thighs, skin on

Turmeric

Piment d’espelette

Salt and pepper

1 tbsp butter

2 tbsp olive oil

1 large onion, cut into eight wedges

1 large leek, sliced

1 large red bell pepper, coarsely cubed

4 garlic cloves, thinly sliced

3 tbsp white wine vinegar

1 tbsp red peppercorns

2 bay leaves

Season the chicken with turmeric, piment d’espelette, salt and pepper, heat the oil and butter in a tajine, add the chicken and brown on both sides.  Remove and set aside.

Remove all but 2 tbsp of the fat from the tajine,  add the onion, leek, bell pepper and garlic, then saute until the vegetables are crisp tender.  Stir in the vinegar, peppercorns and bay leaves, sauteing for about a minute.  Gently stir in the chicken thighs to coat with the vinegar mixture, then place the chicken, skin side up, on top of the vegetables.

Place the uncovered tajine in a 400 F oven for 30-35 minutes.

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

26 Responses to Poulet Curcuma

  1. Nadia says:

    Looks delicious and turmeric is incredibly healthy for you. Great against all kinds of inflammation.

  2. Mad Dog says:

    Those beans are very well traveled. The Spanish discovered them in South America and brought them back to Europe. The Jews fleeing Christian persecution in Spain, took them to France in cholent, which is likely to be the origin of cassoulet. Jews emigrating to North America are also credited with the inspiring the baked bean, again via slow cooked, one pot cholent. Heinz brought the beans back to Europe and specifically the UK, where during WW2 they were classified as an “essential food” as part of the wartime rationing system. The Harlesden factory was bombed at least twice. They are an essential part of a full English breakfast 😉

  3. Michelle says:

    Curcuma. Who knew?

  4. Lovely meal, my kind of cooking. In Spanish Turmeric is called curcumina. And tailgating the baked beans conversation….they are one of my guilty secret pleasures ☺

    • Hi Chica. That would have been an easy find for you, the words are almost the same in Spanish and French. I was looking for something that at least started with a T 🙂

  5. Peter Hobson says:

    Looks delicious, thank you for sharing your recipe we will try this one this long holiday.

  6. That looks so delicious!

  7. Pingback: Honey Mustard Salmon Salad | Splendid Recipes and More

  8. chefceaser says:

    Reblogged this on Chef Ceaser and commented:
    Use Kosher Chicken

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