Baked Turmeric Chicken with Lemony Herbed Couscous

Baked Turmeric Chicken with Lemony Herbed Couscous

Would you believe that this beautiful baked turmeric chicken was inspired by hospital food?

My ailing mother-in-law has been in and out of the hospital for the past year so Ren’s been spending most of her time there. As such, she’s had little time to cook, forcing her to eat whatever’s nuking at 7-eleven or worse, hospital food. Her mom refuses to touch the stuff so it’s left to be consumed by the nurses, her caretakers, or Ren. Ren passes on most trays, but she didn’t with this one.

Different from the usual dreary crap they serve up, this turmeric chicken was a ray of sunshine. Colorful and delicious, it was a dish Ren had never seen before, inspiring her to create her own Reneelicious version just in time for Thanksgiving.

It’s funny. You’d expect to find many things in a hospital — syringes, surgical masks, pseudomonas — but the one thing I never thought she’d find was inspiration for something beautful and delicious.

Sometimes, inspiration really does come from the oddest of places.

Spatchcocked chicken
Baked Turmeric Chicken with Lemony Herbed Couscous

I know it’s not turkey but we’re not in the States now anyway. Happy Thanksgiving everyone!
Baked Turmeric Chicken with Lemony Herbed Couscous

INGREDIENTS

  • 1 kilo chicken, butterflied
  • 3 Tbsps fish sauce
  • 2 Tbsps oyster sauce
  • 2 Tbsps brown sugar
  • 1 Tbsp turmeric powder
  • 4 garlic cloves, minced
  • 1 onion, minced
  • 1 Tbsp lemon juice
  • 2 Tbsps olive oil
  • 1 canned chick peas, drained and rinsed
  • 3 white onions, sliced into rings

DIRECTIONS

  1. Mix all ingredients except chicken, chick peas, and sliced white onions in small bowl or measuring cup.
  2. Place chicken inside 1 gallon zip-lock bag. Add marinade to bag, press air out, then seal shut. Massage marinade into chicken until evenly coated. Place bag in bowl in refrigerator (to protect against leakage), and allow chicken to marinate for 5-6 hours (or overnight).
  3. Preheat oven at 200° C. In 9″ x 13″ baking dish, place onion rings in one layer and scatter over chick peas. Place chicken along with marinade on top and tightly cover with aluminum foil. Bake for 35 mins. Remove foil and bake uncovered for 10-15 more minutes or until chicken is done.
  4. Best served with a lemony herbed couscous.

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


There are 4 comments for this article
  1. Ian at 6:59 am

    Double checking the oven temp is 200F and not 200C … this looks like a lovely recipe.

  2. JB Macatulad at 8:10 am

    Great catch Ian! I just asked Ren now and she told me that it should be 200C. Big difference haha…all fixed. Thanks for stopping by and letting me know. 🙂

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