This recipe happened because I got a few new spices one day and wanted to take them for a spin. I’d never really worked with them before, but you only live once (#yolo—**cough** sarcasm **cough**). Turmeric is used widely in South Asian cuisine. One of its distinct features is the yellow color it gives to food (and your hands too, so consider yourself warned). I had also recently acquired a bottle of allspice, which I find to be similar to nutmeg. And like nutmeg you only need to use a little bit of the spice in your dishes. Looking back this wasn’t exactly one of my best dishes—I’d give it maybe a 6 or 7 out of 10. I’ll have to work on this a little more and get back to you. Thankfully, I’ve found other good uses for my new toys since then. Stay tuned…
Ingredients:
- 2 lbs chicken legs
- 4 carrots, diced
- 2 garlic cloves, minced
- salt
- pepper
- turmeric
- allspice
- curry powder
- oregano
- oil
Procedure:
Toss the carrots and chicken with the spices and such listed above. Bake in a 400˚F oven for about 40-45 minutes.
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