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Turmeric and Coriander Roast Chicken
Turmeric & coriander are anti-inflammatory, but note high salt content. Cooking method is healthy. Good for an anti-inflammatory diet if salt is moderated.
Adapted from Food & Wine, by Gerald Addison
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup grapeseed oil
- 1/4 cup garlic cloves (about 10 cloves)
- 1/4 cup coriander seeds
- 2 tablespoons ground turmeric
- 1 (3- to 4-pound) whole chicken
- 1 1/2 tablespoons kosher salt
Method
- Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender. Process on high speed until smooth, about 35 seconds.1 min timer
- Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; discard backbone. Turn chicken breast side up, and press down on breastbone to flatten chicken. Season both sides with salt. Place chicken in a large roasting pan, and rub all over with marinade. Cover and chill at least 2 hours and up to 8 hours or overnight.120 min timer
- Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill. Gently blot chicken with paper towels to remove excess marinade. Place chicken, breast side up, on oiled grates over unlit side of grill. Grill, covered, over indirect heat until chicken is well browned and an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 20 minutes per side. Transfer chicken to a carving board, and let rest 15 minutes before carving.20 min timer
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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