Malaysian Turmeric and Honey Chicken Legs
Turmeric is a root commonly used in Asian and Middle Eastern cooking. It has a mild flavor and turns dishes a pleasant golden yellow.
INGREDIENTS | SERVES 4
4 chicken breasts, boneless and skinless
1 bottle ginger ale or beer
Juice from 2 limes
3" section of ginger, peeled and grated
1 teaspoon ground turmeric
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
2 garlic cloves, minced
3 shallots, sliced
1 serrano or finger pepper, thinly sliced
2 tablespoons peanut or vegetable oil
2 tablespoons honey
Rinse the chicken breasts and remove any excess fat.
Combine all of the remaining ingredients except for the oil and honey in a large plastic bag. Nestle the chicken into the marinade and let it rest in the refrigerator for 4–12 hours before cooking.
Remove the chicken and shallots from the marinade. Place a skillet over medium heat. Once it is heated add the oil to the skillet and several pieces of the chicken, being sure not to crowd. Cook for 5 minutes before rotating a quarter turn. Repeat until the chicken is cooked through. Remove to a platter and keep warm.
Place the shallots in the skillet and cook for 5–7 minutes. Add the marinade into the skillet, deglazing the pan. Simmer for 10 minutes or until the marinade is reduced by half. Add the honey and stir until combined. Return the chicken to the pan, tossing until it is well coated. Serve with white rice.
