Recipe: Turmeric Chicken with Turmeric Fennel Rice – SWR4

Chicken pieces, paprika salad and yellow rice with fennel on a white rectangular plate (Photo: SWR, Stefanie Kühn)


Stephanie Kuehn


800 g of chicken breast
2 onions, boiled, chopped

For the marinade (45 minutes or overnight):

salt and pepper
0.5 to 1 teaspoon of turmeric
1 tablespoon Ras El Hanout (spice, supermarket or Asian market)
The peel of 1 lemon
1.5 teaspoons of lemon juice
2 spoons of vegetable oil

For the warm salad:

250 g diced tomatoes
1 red bell pepper, cut into strips
1 red onion, sliced
1 clove of garlic, chopped
a little vegetable oil for frying
1 spoon of vinegar
Salt and pepper from the mill
5-6 mint leaves, finely chopped
1 tablespoon slivered almonds, toasted

For Turmeric Fennel Rice:

120 grams of basmati rice
1 teaspoon of turmeric
1.5 teaspoons fennel seeds, dried

“Whoever has curry in the kitchen has turmeric, because the root from India makes the curry yellow! Turmeric tastes a little on its own and goes well with the other spices around it. At least salt and pepper.”

Mix all the ingredients for the marinade, cut the chicken breast into 3 to 4 cm cubes and mix well with the marinade. Cover and let stand at room temperature for about 45 minutes.

Place the rice in a saucepan with a pinch of salt, turmeric and fennel tips and cook according to package directions.

Meanwhile, for the tomato and pepper salad, heat the oil in a pan and fry the peppers first. After two minutes, briefly fry the onions and garlic and finally add the tomatoes and mint. Fry together for a minute. Adjust them with vinegar, salt, a little honey and pepper and mix them in the almond pieces. leave it aside.

For the turmeric chicken, heat a pan, add the oil and sear the meat on all sides for about a minute. Mix the chopped onions into the puree. Turn off the heat and cover and let it simmer for a moment.

Serve with warm pepper and tomato salad and turmeric and fennel rice.

Corinne’s tip: You can also drizzle some nut butter on top of the fennel rice. Then it tastes juicy. Couscous can also be seasoned wonderfully with turmeric. Or mashed potatoes!

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