Yakityak's Yellow Chicken
The simplicity of the name comes from when my children were very little. I typically rotated through a handful of chicken dishes for shabbos and because of the turmeric in this recipe, this is how the three of them referred to this particular dish.
Ingredients
- 2 packages skinless boneless chicken
- 3 tablespoons toasted sesame oil
- 3 tablespoons extra virgin olive oil
- juice of 1 lemon, minus the seeds
- 1 tsp turmeric
- 3 cardamom pods, cracked
- 1 tsp kosher salt +/- to taste
- 10 - 15 grinds fresh black pepper
- 1 cup water
Method
Rinse and cut the skinless boneless chicken into generous 1" cubes In a large 4 - 6 qt. saute pan that has a lid, put the oils and seasonings and lemon juice and warm to medium heat. Place the chicken in the seasoned hot oil and lemon, stirring frequently until cubes are seared on each side. Once the chicken is seared, add the cup of water, stir well, and cover. Reduce heat to a simmer and cook, covered, for 45 minutes, checking periodically to make certain the sauce has not reduced too much. Add more water if the sauce seems skimpy. Serve immediately over rice or pasta with the sauce.