Skillet Chicken With Turmeric and Orange
Published Sept. 25, 2022
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- ½medium onion, diced into ¼-inch pieces
- 5tablespoons olive oil
- 1tablespoon honey
- 2teaspoons dried mint
- 3garlic cloves, crushed or finely chopped
- 1tablespoon grated orange zest (from about 2 large oranges), plus ¼ cup orange juice
- 1teaspoon ground turmeric
- ¾teaspoon fine sea salt
- ¼teaspoon black pepper
- 1pound boneless, skinless chicken thighs or breasts
Nutritional analysis per serving (4 servings)
323 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 23 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
- Step 2
When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium-high and wait for the pan to become very hot. (This ensures a nice sear.)
- Step 3
Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.
Private Notes
Comments
A question for the experienced cooks out there: I’m wondering how you can add all that liquid marinade to the pan along with the chicken and expect to get a good sear. It seems to me you’d want to first sear just the chicken on both sides, nearly cooking it completely. Then remove to a plate, pour the marinade into the pan, bring it to a boil and then add the chicken back for a little more cooking. If you follow the instructions, don’t you end up with braised, flabby chicken instead of crust?
LIChef is so right. Direction to add chicken and marinade to hot pan is insane and results only is messy splattering and not seared chicken. Drain chicken, sear separately then add marinade to reduce and fully cook chicken. Easier, smarter and cleaner.
I have fresh mint. Do I need to dry it for this recipe or just double the amount?
I cook a lot and generally find the NYT recipes very good. I was disappointed with this one. I was excited about the flavor profile and the marinade was super easy- unlike many here, the chicken got a very nice sear (you gotta heat your pan well). Unfortunately though, I felt the flavors were “meh” and amount of scrubbing I had to do from the charred marinade was annoying. As some suggested, this would’ve been better on the grill - the flavor wouldn’t have changed much but there would’ve been little to cleanup. I’m not rushing to make this again…
Excellent recipe. I make double the marinade and use 12oz. of cubed chicken. To cook, I strain the chicken out and sear it before adding the marinade (and 12 oz. of sliced carrots, beans or cauliflower) in and cooking the chicken through while reducing the marinade into a sauce. I then serve it over rice. It makes a nice meal on a weeknight and my children love it. I usually substitute fresh mint and tarragon. It works fine.
Made the sauce separately using fresh mint leaving out the honey bc the juice was sweet. I found this a bit insipid. It just didn't sing. Maybe it would be better w/ lime?