Ernie went to the library the other day and came home with a couple of cookbooks for me to peruse. Damn, I like that in a husband. One of them is The New Persian Kitchen, by Louisa Shafia which I really enjoyed looking at. Ernie was taken with the recipe for Turmeric Chicken with Lime and Sumac. We trotted off to World Harvest and found some sumac and we had everything else. In fact, one you have sumac it's a pretty good pantry dish that doesn't taste like one.
Now I must admit the picture I have isn't particularly good...our plate was actually lovely as we served it with red and yellow watermelon, tomatoes and cucumber and an ear of corn. It was when I went to put my empty plate in the sink that I thought "DAMN...I should have taken a picture." So you get a picture of the leftovers. The flavors though....absolutely marvelous! The sumac and lime give it a bright sharpness which mellows the earthiness of the turmeric.
We absolutely loved the recipe and Owen gave it an enthusiastic thumbs up...although he had declined the sumac sprinkle. It's easy, easy, easy and tastes like far more than the sum of its parts! It's good for this time of year too....the lightness of the flavors seems summery but the braise on the stove hints at fall.
Turmeric Chicken with Sumac and Lime
1 teaspoon ground turmeric
Sea salt and freshly ground black pepper
4 bone-in chicken thighs
2 tablespoons grapeseed oil
3/4 cup water
4 cloves garlic, minced
2 juicy limes, halved
Sumac, for garnish
In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side.
Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque.
Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened.
Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.