Chef Erik Sather’s Turmeric Roasted Chicken with Zucchini Salad and Brown Basmati Rice

We are excited to bring you this collaboration with Erik Sather of Lowry Hill Meats in Minneapolis, MN & Chef Camp!

Tender roasted turmeric chicken with fresh macerated summer squash & mint salad served over aromatic cinnamon-bay brown rice.
Learn more about Chef Erik Sather & Chef Camp in our interview: Interview Erik Sather

Difficulty: Easy

Time: 50-60 min

This dish is Gluten-Free

Calories: 538 Fat: 11g Carbs: 65g Protein: 25g

This is a fun and simple dish that brings a lot to the table: layers of flavor and a combination of textures and temperatures – perfect for a spring meal. And a few little cheffy tricks turns basic rice into an aromatic dream. Try this dish with a chilled white or rosé, and soak up some al fresco enjoyment.

Eric Sather

This recipe was designed by local chef:

Erik Sather - Lowry Hill Meats

Erik is the owner of Lowry Hill Meats in Minneapolis. He started his connection to good food early in life—growing up on a hog farm in Southern Minnesota. Through years of cooking in some of Minneapolis' best restaurants, Erik continued his passion for connecting to the source of his ingredients, and being as much a part of the process as possible. Now at Lowry Hill he dedicates his time to being the neighborhood butcher shop, busy with fun menu items, new meats and cooking classes.

Ingredients

Turmeric

Raw cane sugar

Apple cider vinegar

Brown rice

Cinnamon stick

Bay leaf

Zucchini

Mint

Chicken quarters

Butter

Sear To cook the surface of meat very quickly with intense heat.

Roast To cook food with dry heat in an oven or over a fire.

Macerate Soften by soaking in a liquid.

Medium sauté pan

Medium mixing bowl

Medium pot with lid

Step 1: MARINATE CHICKEN

Read though the entire recipe before getting started. Preheat oven to 350ºF. Place chicken quarters, turmeric, half cane sugar and a pinch of salt and pepper in medium bowl. Mix using both hands until seasoned heavily on all sides. Let sit for 5-10 min to marinate. While chicken is marinating begin cooking the rice.

Step 2: COOK RICE

Place cinnamon stick, bay leaf and butter in medium pot over medium heat. Add brown rice and cook until butter has melted and spices are lightly toasted, about 1-2 min. Add 2 cups water and a pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook 25-30 min until done. Fluff with fork. While rice is cooking, begin searing the chicken (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

Step 3: COOK CHICKEN

Heat 3-4 Tbsp. oil in medium sauté pan over medium-high heat. Add chicken skin side down and sear 3-4 min until skin is beginning to brown and caramelize. Transfer chicken pan to oven without flipping and roast for 20 min; then, flip and roast another 20 min. Remove from oven. While chicken is roasting begin macerating the zucchini. The USDA recommends cooking chicken to an internal temperature 165ºF.

Step 4: MAKE SALAD

Remove top and root from zucchini and discard; then, thinly slice into rounds. Place zucchini in a medium mixing bowl, add cider vinegar, remaining cane sugar and a pinch of salt and pepper. Massage gently using both hands and allow to macerate for 5-10 min.

Step 5: FINISH SALAD

Gently tear mint leaves into pieces. Add mint and 2 Tbsp. oil to macerated zucchini. Mix until incorporated.

Step 6: PLATE YOUR DISH

Remove cinnamon stick and bay leaf from rice. Divide rice and zucchini salad between two plates and top with chicken. Enjoy!