Sunday, November 10, 2013

Chicken with lemon, garlic, red onion, and turmeric

The chicken with lemon, garlic, and rosemary dish I made in September may be even nicer with turmeric substituted for the rosemary, and with two red onions, sliced. The turmeric (1 to 2tsps) tempers the sharpness of the lemon.

Add it after the dish has been cooking, covered, for 25 minutes or so, by which time the ingredients should have created a sauce. Add it at the beginning, and the powder may catch on the base of the pan. I was liberal with the black pepper.

No comments: