Turmeric

Turmeric gets everywhere. All it needs is a dusting and whatever it touches is stained yellow. So to have to massage it into a chicken before cooking is going to lead to yellow fingers. I started squeezing out a couple of limes over the chicken. I then added two tea spoons of turmeric and flexed my hands before rubbing it in.

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As anticipated my hands came out yellow. So the chicken was put to one side for an hour or so to allow the flavours to mellow.

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To cook I took down the big Le Creuset  and browned off the chicken before adding a couple of bay leaves, cardamom seeds and some chopped garlic. I then added a pint of water, put the lid on and left it for an hour and a half.

By then the chicken was falling off the bone and we were left with a thick yellow sauce tasting of turmeric.

Afterwards we ate quinces cooked in the oven with sugar, lemon juice and water laid out on a bed of whipped cream.

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Listening now to Tom Waits singing Kentucky Avenue – waiting for the kids to get it – another few years to go. But the house is smelling good!

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