Gayle's Recipes

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====== Chicken with Turmeric and Orange ====== 

Tags: [[dinner]] - [[chicken]] - [[Gluten Free]] - [[GF Dinner]] - [[GF Chicken]]\\ 
Active Time: 30 min\\ 
Passive Time: 1 - 12 hours (marinating time only)\\ 
Serves: 2 - 4\\

====Description====
Easy weeknight chicken dish that pairs perfectly with rice 

====Source====

[[https://cooking.nytimes.com/recipes/1023365-skillet-chicken-with-turmeric-and-orange|NY Times]]

====Ingredients====
  *Onion: 1/2, diced into small pieces

  *Olive oil: 6 tbsp, divided
  *Honey: 1 tbsp
  *Mint: 2 tsp dried
  *Garlic: 3 cloves, microplaned
  *Orange zest: 1 tablespoon (about 2 oranges)
  *Orange juice: 1/4 cup (about 2 oranges)
  *Turmeric: 1 tsp ground
  *Salt: 3/4 tsp
  *Pepper: to taste

  *Chicken: 1.5 lbs thighs or breasts (boneless, skinless)

====Notes====
  *Serve with rice

====Instructions====
  -Heat 1 tbsp olive oil in a pan over medium. Add the diced onion and a pinch of salt. Cook, stirring frequently, until softened and brown, about 10-15 minutes
  -While the onion is cooking, combine all of the other ingredients aside from chicken in a large bowl (using only 2 tbsp of olive oil here)
  -Add the onions to the bowl when they're done
  -Add the chicken to the bowl and stir to coat thoroughly (you might want to cut it into smaller pieces, maybe 2 pieces per breast and 2-3 per thigh, but you can also leave them whole)
  -Cover and refrigerate the chicken for at least 1 hour and up to 12
  -When you're ready to cook the chicken, heat remaining 3 tbsp olive oil in a skillet over medium high. Once hot, pour entire contents of bowl into skillet, making sure the chicken is arranged in a single layer. Cook until seared nicely, then flip and continue cooking until chicken is cooked through. Plate and serve

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