From NYT Cooking, by Nargisse Benkabbou
This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.
Featured Spice: Ethiopian Turmeric | Ird
Ingredients
Yield: 4 servings
- 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
For full recpie, visit NYT Cooking