7. Yellow Chicken Adob
This national dish of the Philippines will definitely provide you with your recommended daily amount of turmeric. And though you’ll need some ‘special equipment’ (in the form of a layer of cheesecloth) it’s worth it.
Here’s how to make it:
- 10 dried bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons ground turmeric
- 1/4 cup unsweetened shredded coconut
- 1/2 head of cauliflower, broken into small florets
- 1/4 kabocha squash, cut into 1-inch pieces (about 2 cups)
- 3 tablespoons vegetable oil, divided
- Kosher salt, freshly ground pepper
- 1 small white onion, chopped
- 2 medium shallots, chopped
- 6 large garlic cloves, chopped
- 1 (3-inch) piece ginger, peeled, finely grated
- 1 teaspoon crushed red pepper flakes
- 2 (13.5-ounce) cans unsweetened coconut milk
- 1 cup sugarcane vinegar or distilled white vinegar, divided
- 4 chicken legs, drumsticks, and thighs, separated
- 3 tablespoons honey
- Unsalted, roasted pumpkin seeds, thinly sliced Fresno chiles, and sliced scallion (for serving)
- A layer of cheesecloth
- Place bay leaves and peppercorns in the center of a cheesecloth and tie it closed with kitchen twine. Set aside.
- Toast turmeric in a dry small skillet over a medium-low heat. Stir often, just until fragrant. Don’t let it brown. This will take about 3 minutes. Transfer to a plate.
- Cook coconut in the same skillet over medium-high heat, stirring occasionally, until brown.This will take about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop.
- Transfer to another plate.
- Heat your oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp of oil to coat; season with salt and pepper.
- Roast the vegetables for about 30-40 minutes, tossing occasionally, until browned and tender.
- Heat remaining 2 tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes.
- Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute.
- Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes.
- Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes.
- Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60–80 minutes.
- Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
- To serve, divide the adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
8. Grilled Clams With Aleppo Pepper, Turmeric, And Lime Butter
In case you were wondering if you could bring turmeric to the BBQ… the answer is yes! It works beautifully combined with pepper, lime, and butter and served with grilled clams.
To make 4 servings:
- ½ cup (1 stick) unsalted butter, room temperature
- 2 teaspoons Aleppo pepper or 1 crushed red pepper flakes
- 1 teaspoon finely grated peeled turmeric or ½ ground dried turmeric
- 1 teaspoon finely grated lime zest
- Kosher salt
- Grilled clams
- Place butter, Aleppo pepper, and turmeric in a small bowl.
- Add lime zest and mix until well combined; season with salt.
- Add butter to bowl with grilled clams and toss to coat.
- Transfer to a serving platter and top with cilantro to serve.
9. Miso-Turmeric Dressing
If you’re looking for a speedy way to get your turmeric dose, try this dressing on salmon or noodles. You really can’t go wrong with it!
Here’s the recipe for 1 cup:
- 1/3 cup rice vinegar
- 1/4 cup mirin
- 1/4 cup vegetable oil
- 2 tablespoons finely grated carrot
- 2 tablespoons white miso
- 1 tablespoon finely grated peeled ginger
- 2 teaspoons finely grated peeled turmeric
- 1 teaspoon toasted sesame oil
- Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
- Serve over seared salmon or cooked soba noodles.