Best Turmeric Garlic Marinade Recipes

PAPRIKA AND TURMERIC CHICKEN WITH GARLIC

Steps:

• Wash the chicken and leave to drain in a colander
• In a large bowl prepare the marinade by adding the paprika, turmeric, 7 spice, oil and salt. Mix well
• Gash the chicken thighs with a sharp knife 2-3 times each and place in the bowl.
• Rub the chicken with the marinade making sure you get underneath the skins
• Add the garlic cloves and turn everything with your hands once more
• Cover with cling film and leave to marinade in the fridge overnight
• Take out the chicken at least half an hour before you want to cook it to bring to room temperature
• Turn the oven on to 230°C
• Place the chicken in a roasting dish and cover with foil
• When the oven is heated, put your chicken in for 15 minutes on high heat (230°C)
• After 150 minutes reduce the heat to 180°C and cook for another 30 minutes.
• After 30 minutes, remove the foil and cook for another 20 minutes on 160°C so the skin will crisp up.
• Serve with salad or chips, or even both for the ultimate chicken feast :)

MEDITERRANEAN ROAST CHICKEN WITH TURMERIC AND FENNEL

Steps:

• Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
• In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
• Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
• Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
• When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
• Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.

TURMERIC CHICKEN WITH TOUM

Steps:

• Toum
• Combine the garlic, lemon juice, salt, and orange blossom water in a blender. Pulse on the lowest setting until just combined. Then in a slow and steady stream, add the oil while continuing to blend on low, gradually increasing the speed to medium-high until the mixture has fully emulsified. The consistency should be similar to mayonnaise with some soft peaks.
• Store in an airtight container in the refrigerator for up to 1 week. The consistency will thicken slightly after refrigeration.
• Note: The garlic is what binds the oil with the other liquids to make more of a solidified consistency. If you double this recipe, it will be even easier for your blender to emulsify the ingredients.
• Marinade
• In a bowl, combine the ground turmeric, orange peel, fennel, cumin, coriander, garlic, and fresh turmeric. Then add the orange juice, orange blossom water, and yogurt and stir to combine.
• Chicken
• Season the cavity of the chicken with salt and pepper. Rub some of the marinade inside the cavity of the chicken.
• Using kitchen twine, tie the legs together. I like to keep the wings loose and not tied so the breasts and wings get crispy.
• Evenly season the outside of the chicken with salt and pepper. Place the chicken on a sheet pan and let it sit, uncovered, at room temperature for 30 minutes. Then rub the marinade all over the outside. (It may seem like a lot but use it all.) Transfer the sheet pan, uncovered, to the refrigerator and marinate overnight.
• When ready to cook, remove the chicken from the refrigerator and let sit at room temperature for 2 hours prior to cooking. (Cooking the chicken cold will take longer and might dry out the meat.)
• Preheat the oven to 450°F. Place the chicken breast-side up on the rack of a roasting pan. Roast for 40 to 50 minutes (if the skin is browning too quickly, decrease the heat to 375°F), until the meat between the leg and thigh feels tender to the touch or using an instant-read thermometer placed in the thigh, the temperature reaches 160° to 165°F. Remove the chicken from the oven and let rest for 15 minutes to let the juices redistribute. Cut off the kitchen twine, carve, and serve with a side of toum.

TURMERIC GARLIC MARINADE

Steps:

• Stir garlic and turmeric into 1/2 cup water. Brush over steaks, and marinate overnight in refrigerator.