Name: Turmeric and Honey-Glazed Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Vegetable or olive oil, for the baking dish -; 1 tablespoon ground turmeric -; 1 teaspoon ground ginger -; 1 teaspoon crushed coriander seed (or ground coriander) -; 4 tablespoons honey -; 1 tablespoon soy sauce -; 2 small yellow onions, sliced -; 1 (3-1/2 pound) chicken, spatchcocked -; 1/2 teaspoon salt -; 1/8 teaspoon pepper -; Juice from 1 lemon (about 3 tablespoons) -; 1 tablespoon olive oil -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Turmeric and Honey-Glazed Chicken

1. Vegetable or olive oil, for the baking dish -

2. 1 tablespoon ground turmeric -

3. 1 teaspoon ground ginger -

4. 1 teaspoon crushed coriander seed (or ground coriander) -

5. 4 tablespoons honey -

6. 1 tablespoon soy sauce -

7. 2 small yellow onions, sliced -

8. 1 (3-1/2 pound) chicken, spatchcocked -

9. 1/2 teaspoon salt -

10. 1/8 teaspoon pepper -

11. Juice from 1 lemon (about 3 tablespoons) -

12. 1 tablespoon olive oil -

How to cook deliciously - Turmeric and Honey-Glazed Chicken

1. Stage

Preheat the oven to 375ºF: Lightly oil a large baking dish or ovenproof skillet. In a small bowl, mix the turmeric, ginger and coriander together. In another small bowl, mix the honey and soy sauce together. Set aside.

2. Stage

Prepare the chicken: Spread the onions in one layer on the bottom of the baking dish or skillet. Sprinkle both sides of the chicken with salt and pepper. Place it in the pan on top of the onions with the breast-side. Sprinkle the chicken with the lemon juice and rub with olive oil. Using a fine meshed strainer, sprinkle the spices over the chicken to coat it. If using crushed coriander, sprinkle over the chicken any bits of spice that did not go through the strainer.

3. Stage

Roast the chicken for 40 minutes

4. Stage

Glaze the chicken: Remove the chicken from the oven and brush with the honey and soy sauce mixture. Return the chicken to the oven and roast for 10 to 15 minutes longer, or until a thermometer inserted into the thickest part of the chicken registers 165oF. (This could take longer if the chicken is larger than 3 1/2 pounds.) Let the chicken rest for 10 minutes.

5. Stage

Cut the chicken and serve: Transfer the chicken to a cutting board and cut into 8 pieces: 4 breast pieces, 2 thighs, and 2 drumsticks. With a slotted spoon, transfer the onions to a serving platter and set the chicken pieces on top. Pour the pan juices into a small pitcher and serve alongside the chicken.