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Paprika and turmeric used in chicken recipe

Paprika and turmeric spice up chicken stew

Some culinary spices are used to add flavour to a chicken stew recipe from Yotam Ottolenghi.

His idea for chicken sofrito is published by the Guardian and described as a "relatively simple Sephardic dish [that] yields many layers of comforting flavours".

Once the meat has been seared - skin side down - in a shallow pan or casserole dish it is flavoured using paprika, turmeric, sugar, salt and black pepper.

Some lemon juice is also added before onion is thrown into the mix.

Chefs can then relax as the chicken is left to cook for about 30 minutes until it is time to fry garlic and potatoes in sunflower oil in a separate pan.

Once cooked, these are transferred to a paper towel and sprinkled with salt before being stirred into the chicken stew.

Ottolenghi studied cookery at the Cordon Bleu in London and became head pastry chef at the Baker and Spice shop in Chelsea, before establishing his own enterprise.

Related Products: Paprika, Ground Turmeric, Black Peppercorns

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