Turmeric chicken

I was blessed to be recently given some home grown turmeric. Northern Rivers Dreaming sent it to me in the post. It was a wonderful package to get from the postman. Fresh turmeric looks very similar to ginger, but with thinner ‘fingers’, that is until you cut it open and see the wonderful colour inside! With such a special ingredient, I wanted to make something simple to really showcase the turmeric. I decided to simply marinade some chicken wings with turmeric and garlic, the fry them in coconut oil to crisp perfection. It was a great idea. The chicken was moist on the inside, crisp on the outside and beautifully flavourful. When the chicken was cooked, I added some mustard seeds to the pan and fried some parcooked potatoes and chilli, and served the whole lot with some wonderful pineapple relish I came by.

Fresh tumeric

Serves 2

8		free range chicken wings
1	tablespoon	fresh turmeric root, grated
2	cloves	garlic, minced
1	cup	coconut oil

Tumeric chicken wings

Cut the chicken wings into three pieces. Discard the wingtips, or reserve for some other purpose (I like to stockpile them in the freezer to add to stock). Combine the garlic and turmeric and rub all over the chicken. Refrigerate for 24 hours, turning occasionally.

Remove the chicken from the fridge at least 15 minutes before you want to cook.

Heat the coconut oil in a small frying pan and fry the chicken pieces in batches till crisp on the outside and cooked all the way through.