{"id":18097,"date":"2015-10-22T09:36:05","date_gmt":"2015-10-22T07:36:05","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18097"},"modified":"2015-10-22T09:36:05","modified_gmt":"2015-10-22T07:36:05","slug":"turmeric-garlic-and-chilli-chicken-rub","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=18097","title":{"rendered":"Turmeric, Garlic and Chilli Chicken Rub"},"content":{"rendered":"

\"baked_thighs_\"Some of you might remember how enthusiastic I was to discover Rick Stein’s India<\/a>, bought after seeing his fascinating\u00a0culinary\u00a0tv series set in India. Apart from\u00a0opening my eyes\u00a0to the world of Indian fish and seafood cuisine, both the tv program and the book\u00a0made me stop using the\u00a0curry powder after long years of mistaking it for a traditional spice mixture. Apparently it\u00a0is considered by many – or maybe all ? – Indian cooks\u00a0as a Western attempt to make a false shortcut to their rich culinary heritage and a disgrace to their\u00a0cuisine. This information\u00a0was enough to make me throw the stuff away.<\/p>\n

Before, curry powder was a staple, especially\u00a0as a part of rub for\u00a0baked\u00a0or grilled chicken. Nowadays\u00a0I simply combine individual\u00a0spices on my own, ending up with\u00a0mixtures which are composed of Indian spices, but I\u00a0never\u00a0pretend they are\u00a0genuine or\/and traditional. I enjoy this new approach and find the flavours somehow\u00a0clearer and brighter. This simplest four-ingredient rub has quickly become my basic favourite\u00a0for all the baked chicken cuts, eaten both warm and cold (in sandwiches, wraps, spring rolls or salads). I think I use this spice mixture on average\u00a0once a week, so I couldn’t imagine not sharing it with you. The below recipe is for baked skinless thighs, but you an easily adapt it to any chicken cut you want, skinless or not.<\/p>\n

TIPS: I do not recommend using fresh garlic here (unless you stuff the meat with it) because it will burn during the baking\/grilling process. Dried ground garlic can be bought probably everywhere, but I encourage you to make your own. It takes only a while and the final result is noticeably better than the one you used to buy. Here is my easy recipe<\/a>\u00a0for Homemade Dried Garlic.<\/p>\n

If you don’t like hot dishes, replace chilli powder with sweet pepper powder.<\/p>\n

If you don’t use turmeric often, beware: it’s very easy to overdose\u00a0and make your chicken bitter.<\/p>\n

Preparation: 20 minutes – 1 hour depending on the method and the cuts (grilling chicken breasts will take about 20 minutes, while baking legs might take up to one hour, including the oven preheating time)<\/em><\/p>\n

Ingredients (serves two):<\/em><\/p>\n

2 chicken thighs (skinned or not) or other chicken cuts of your choice<\/em><\/p>\n

oil to brush on skinless cuts<\/em><\/p>\n

Rub:<\/em><\/p>\n

1 teaspoon dried powdered garlic <\/em><\/p>\n

1\/2 teaspoon salt <\/em><\/p>\n

1\/2 teaspoon turmeric <\/em><\/p>\n

2 teaspoons powdered chilli or powdered sweet pepper\u00a0<\/em><\/p>\n

Rub the spices into the chicken, starting with salt.<\/p>\n

Brush with oil on top if you use skinless cuts.<\/p>\n

Preheat the oven, if baking or broiling.<\/p>\n

Put the seasoned chicken legs into a baking dish.<\/p>\n

Bake or broil or grill until the meat is golden. (If you grill or broil, you need to turn the cuts of course; if you bake, you don’t need to do it).<\/p>\n

 <\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Some of you might remember how enthusiastic I was to discover Rick Stein’s India, bought after seeing his fascinating\u00a0culinary\u00a0tv series set in India. Apart from\u00a0opening…<\/p>\n","protected":false},"author":1,"featured_media":18099,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,220,35,205],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18097"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18097"}],"version-history":[{"count":12,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18097\/revisions"}],"predecessor-version":[{"id":18111,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18097\/revisions\/18111"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18099"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18097"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}