Chicken with parsley. What ingredients (available in certain regions) can I substitute for parsley? Turmeric for chicken

28.05.2022

Juicy chicken breast fried in a pan with fresh parsley and lemon zest will not leave you indifferent. The dish is truly amazing. In addition, such a chicken is very simple and quick to prepare. Chicken with parsley is similar to a restaurant dish; it will perfectly complement both family and festive tables.

Compound:

Chicken breast - 600 g (without skin)
Parsley - 1 bunch
Lemon zest - 1-1.5 tbsp. spoons
Garlic - 2-3 cloves
Water - ½ cup
Salt - to taste
Ground black pepper - to taste

Cooking:

First, prepare the chicken meat. If the chicken was frozen, thaw it first. Wash the chicken and remove any remaining fat. Cut each fillet lengthwise into 2 parts and beat lightly with a hammer on both sides. Cover the chicken with cling film or a plastic bag while pounding to keep chicken pieces from flying all over the kitchen.

Salt and pepper each piece of chicken on both sides.

Prepare the parsley. Wash it and chop it finely.

Remove the zest from the lemon and finely chop it with a knife.

Peel the garlic and cut it in half lengthwise. Heat some vegetable oil in a frying pan and add the garlic. Fry the garlic in oil until lightly browned, and then take it out, we will no longer need it. This will give the oil a garlicky taste.

Put the prepared chicken fillet in garlic oil and fry over high heat on each side for 3-4 minutes. The fillet should be covered with a delicious golden crust.

Put the fried fillet on a plate and cover with a lid to keep it warm.

Reduce the fire and pour water into the oil left over from frying the chicken. Immediately add chopped parsley and zest. Salt and pepper the mixture and saute for 1 minute.

Put the chicken in the resulting sauce, cover the pan with a lid and cook the chicken for another 7-8 minutes. Turn the chicken once during cooking so that it is evenly soaked in the parsley sauce. The fire must be small.

After 7 minutes, the juicy chicken breast in the pan is ready, serve it hot. Chicken with parsley can be served with any side dish of your choice, for example, I liked the combination with rice the most.

Enjoy your meal!

You can watch the funny video below:

To choose the right spice and apply it correctly, you need to know which spices are suitable for chicken. It is in the East, in Asia, in other tropical regions, that there is an ancient culture of using spices and here they know how to distinguish the taste and hotness, the aromatic substance and the real aroma of the plant. We, at best, have a dozen spices or spices in the kitchen and often puzzle over how much to put odorous herbs or mixtures in a dish: a spoon or a pinch, in the middle of cooking or at the end? And it is very important to know this, because the excess of the put spice will spoil the taste of the chicken irrevocably and you will not be able to fix it.

The spice added at the wrong time will not reveal its aroma and will play the role of an ordinary herb. An added pinch of cardamom (as in the case of Lagupierre) will turn the ordinary dish into a delicacy. The forms and variety of methods of using spices are very diverse, and the effect of proper use is always amazing.

A classic example for understanding the power and capabilities of spices was the repeatedly replicated story told by V. Pokhlebkin, the largest expert in the field of cooking, spices and spices. It so happened that the Emperor of France hated chicken meat. From early childhood and for 30 years he had to eat mainly chicken. When he became ruler, one of the decrees was a categorical ban on serving boring food, up to the guillotine. It is clear that no one could disobey Napoleon I until Lagupierre entered the service of the emperor as a cook. The chicken, disgusting to the crowned lady, appeared for dinner. And the culinary specialist would not have been blown away if he had not been able to persuade him to taste a piece of the dish, and only then decide his fate. Curiosity glad Napoleon tried the chicken and was amazed. Completely unknown, but surprising and fragrant taste of chicken won over disgust. Chicken meat was included in the emperor's menu, and Lagupierre, using spices and spices, managed to serve it in such a way that the chicken each time had a peculiar and unique, exquisite taste.

Much later it turned out that cardamom was the main component of chicken spices. And one of the many ways to use spices suitable for chickens was the following: a week before slaughter, several spices are mixed into the feed of poultry - cinnamon, garlic, ginger, savory and red pepper. Cooked chicken meat with spices acquires a refined taste, different from the usual taste with its originality.

Emphasize the taste of meat.
They change the taste of the food.
Transform its look and color.
They can spoil the taste, color, and appearance.

Do not forget that in nature there are plants that absolutely change the taste sensations of the person himself. For example, Synsepalum dulcificum is the so-called magic fruit, after which the most sour lemon will turn out to be sweet for you.

The spices of cooking chicken will also depend on the cooking method. Some spices are added to soups, others are added to fried or grilled meat, marinated meat will require seasoning for chicken.

TOP 5 spices for chicken

Bright spices for chicken composition are thoughtful and designed to enhance the taste and give new notes.

Turmeric for chicken

Description: The spice is used in ground form. It has an unobtrusive, but pleasant spicy aroma. The taste is light and slightly spicy.
Purpose: the main ingredient in ready-made seasonings for chicken. Can also be used on its own. In addition to a light aroma, it gives dishes a golden color, it is considered a substitute for saffron (cheap).
Application: spice is ideal for broth, sauces, marinade. Indispensable when cooking pilaf or risotto.

Curry for chicken

Description: this is not a spice, but an excellent seasoning for chicken, the composition of which contains a mixture of turmeric (base), cumin, red pepper, cardamom, garlic, black pepper, cinnamon, ginger, asafoetida, nutmeg, coriander, cumin. The composition may be different, but it will not differ much. The seasoning is good with a strong aroma, gentle taste and, of course, a golden color. Interestingly, the Indians are great connoisseurs of spices, they prepare seasoning only from fresh ingredients and right before use.
Purpose: curry will never spoil the taste of chicken meat. This is probably the best seasoning for chicken. The composition, only read and not yet used in cooking, already causes appetite and associations with aroma, taste and color.
Usage: Adds a real sunny, exotic Indian flavor to any chicken dish. Creamy curry sauce goes especially well with chicken.

Buy tender curry and buy spicy curry through our website

paprika for chicken

Description: The spice is used in powder form. It has a slight sweetness and a spicy, but mild taste.
Purpose: Red sweet pepper is a rare type of seasoning that can be used without fear. Even a chicken heavily sprinkled with paprika will not lose its taste.
Application: widely used in the preparation of second courses. Roast chicken, goulash baked in the oven or barbecue wings - everything acquires sophistication and piquancy. Paprika is indispensable in the preparation of tomato sauce served with chicken meat.

Buy ground paprika in the deluxe spice shop

Garlic for chicken

Description: The strong smell and taste of garlic, used in the right proportions, gives the chicken a fabulous taste and aroma. It is used both fresh and in dried powder or granules. The sharpness and aroma remain unchanged.
Purpose: suitable for any chicken dish, because. gives an additional piquant shade to the taste of meat, makes it more fragrant.
Application: raw garlic is used only in sauces, marinades, jelly, Georgian dishes, pilaf. Successfully replace garlic asafoetida. The amazing property of the spice to reveal its unique flavor when fried in oil will give chicken meat an extra charm.

Buy dried garlic in the Deluxe online store

There are a large number of other spices for chicken: rosemary, oregano, cumin, marjoram, black pepper, pink pepper, bay leaf, etc. Ready-made seasonings and marinades for chicken are sold in stores.

Spiced Chicken Recipes

Useful information for applying spices while cooking chicken:

Spices suitable for chicken will give a new shade to the usual meat, muffle the unwanted smells of a natural product.
Add spices in small quantities and a few minutes before cooking (except for special recipes).
For frying and baking, chicken meat is best marinated.
Sauce made with spices, seasonings and herbs can completely change the taste of chicken.
Do not forget that spices and seasonings are very healthy. Ayurveda doctors consider them medicinal plants.
Learn spices, use them in cooking. The former taste of natural chicken meat that has disappeared will reappear with the help of spices and seasonings.

ground paprika
Rosemary
Thyme
Garlic
Ground black pepper

It is necessary to withstand the cooking technology:

Rub the chicken inside and out with salt.
Only the skin of the chicken is rubbed with garlic.
Thyme is placed on the white meat of the chicken breast.
Rosemary is placed on the red meat on the other side of the chicken.
Spices are distributed under the skin of the bird. Here they will not burn, but will saturate all the meat with aroma and juice.
Don't be afraid to rub the paprika well on the inside of the chicken and a little on the outside.
You will be surprised, but cooked chicken in this way will have a different taste, because. spices were distributed on both sides of the bird: on white and red meat.

Ginger - 2.5 cm root
Coriander - two teaspoons
Cumin - a pinch
Parika sweet - two teaspoons
Chili pepper (powder) - half a teaspoon
Lemon juice
Garlic - 3 cloves
Onion - 1 pc.
Kefir - 0.5 l

The chicken left overnight in the marinade, after cooking, will turn out to be exactly what we love: tender, juicy, fragrant, spicy and very tasty.

Garlic - 3 cloves
Dill (fresh or dried)
Parsley
Seasoning for chicken (ready-made) or curry
Bow - 1
Sour cream - 200g
Vegetable oil

The recipe is very simple, but the taste of the dish is amazing.

Rub the chicken with salt and spices.
Leave for 30 minutes.
Fry chicken pieces until crispy with onions.
Add sour cream, dill, parsley and a glass of water.
Simmer for 30 minutes.
A few minutes before it's ready, add chopped garlic.

Ground red pepper (chili)
ground paprika
Granulated garlic
Basil
ground coriander
ground fenugreek
Ground nutmeg
Allspice (ground)
Ginger
mustard seeds
Ground black pepper

Spices are selected exclusively for grilled chicken. Taste, aroma and juiciness of meat are guaranteed.

Coriander
Garlic
Black pepper
Curry
Nutmeg

It is enough to mix the spices with vegetable oil, grate the chicken and send it to the pan. A mixture of these spices will help to get an appetizing and well-crisp crust.

Thyme - 2 sprigs
Juniper - 5 berries
Garlic - 4 cloves
Black pepper - 2 peas
Onion - 1 pc.
Pepper mix
Italian herbs

The great Alexandre Dumas was a passionate gourmet. Fearing that in 100 years his musketeers and ladies with love adventures will become uninteresting to the public, he compiles A. Dumas' Great Culinary Dictionary. True, it turned out not to be a dictionary, but an interesting book containing many unusual recipes, witty anecdotes, stories of foods, wines and vegetables, letters from his friend (the famous chef K.) with recommendations and cooking methods. We also found a recipe for chicken with spices cooked in the oven.

You will need:

Rosemary
Basil
Sage
Thyme
Ground black pepper
oregano
Lemon

This recipe requires two large chickens. The sequence of preparation is as follows:

Put one chicken upside down and cut along the entire length with a sharp knife.
Remove the skin carefully. This is pretty easy to do if you don't rush.
On the skin, leave the wings and legs intact. Remove the freed carcass.
Clean the meat from the bones, add the meat of the second chicken and make minced meat.
Put a little lard, a few champignons, bread pulp dipped in cream into the minced meat.
Salt the minced meat and add all the spices to it, which should be finely chopped and chopped.
Add 2 egg yolks. Spread the peel on the table and place the cooked minced meat in it.
On top of the minced meat, put bacon twisted in a meat grinder, a thin layer of ham, a layer of green pistachios.
The last layer should be cheese prepared on a grater. It is this layer that will create the illusion of fatty chicken when it is ready.
Place the chicken carcass in the oven and bake.
Drizzle the cooked chicken with lemon juice.
The bird is prepared without bones and therefore, when ready, it is easily cut with a knife, like a roll.

It is difficult to determine the nationality of the barbecue. There are many ways to cook it: with and without marinade, on the grill or grill, in beer, in tomato juice, etc. But each of us recognizes a shish kebab as real if the juice is preserved inside it, and the meat itself is fragrant, soft and, of course, tasty. This chicken kebab can turn out if you use spices:

Turmeric - 1 tsp
Coriander - 2 tsp
Ground paprika - 2 tsp
Cranberry or pomegranate juice

It takes 10 minutes for the meat to absorb the aroma of spices and the sourness of the juice. After light marinating, the chicken skewers are placed on the fire.

Another recipe for an old dish from the recesses of Georgian cuisine, you might like it very much. It can hardly be called a chicken kebab with spices, although both chicken and spices are present in the dish. The “composition” of the Georgian culinary masterpiece is as follows: a calf is placed in the carcass of a bull, a lamb is placed in a calf, a turkey is placed in a lamb, then a goose, a duck and, finally, a chicken. Spices and spices are placed in between:

cilantro
basil
tarragon
leek
ground red pepper
saffron
granulated garlic
cinnamon
almond

The parade of the best spices for chicken is over. Without delay, it is worth starting to experiment and learn the necessary things about spices in order to get the pleasure that, for example, the Chinese get, comparing spices with paints of an artist, the combination of which gives a masterpiece.

Bibliography:

O. Gievskaya. Alexandr Duma. The best recipes.
I. Sokolsky. First there were spices. Science and Life, No. 9, 2016.
K. FABRY, candidate of biological sciences. Interesting about chickens and not only. Science and Life, No. 9, 1972.
Birds are intellectuals. and. Discoveries and hypotheses, No. 7, 2014.
Numerov A. Birds on coins.
Encyclopedia of the animal world. Chicken.
Eggs: useful and interesting facts. j.Health, No. 8, 2014.
Review of the world market of chicken meat. Exposphere Word Food, September, 2014
Interesting about chickens and not only. and. International Compound, November 2011.
V. Pokhlebkin. Great encyclopedia of culinary arts. All recipes V.V. Pokhlebkin. M., Tsentrpoligraf, 2008.
V. Pokhlebkin. National cuisines of our peoples. Georgian cuisine.

I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dry counterparts, but I don't have fresh or dried parsley. Is there anything else (besides another dried herb) that I can use instead of parsley?

I know it's mainly used for looks and not flavor, but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and another 2 tablespoons on top when it's done. I know the parsley on the top is more for the looks, but there has to be something else in the flavor, otherwise it would also call for the parsley in the sauce.

I would especially like to hear about substitutes available in Southeast Asia and other parts of the world where obvious answers (like cilantro) are not widely available.

Joel Spolsky

Are you using fresh herbs or dried ones? What is a dish?

Harlan

Agree with Joel. It totally depends on the recipe. In fact, it might be better to leave it and rely on other flavors.

ceejayoz

Parsley is very easy to grow. Could you buy seeds and put them in a pot on the windowsill?

Answers

Jane Sales

Can you find seeds anywhere? Parsley is easy to grow in pots, so you can get by even if you live in an apartment.

Daniel Bingham

I can look, but I haven't seen them yet. Maybe I can get them from that ship to Thailand.

Iuls

You can try Thai or European celery leaves as a substitute.

goblin box

Depending on what your original recipe is and what your taste is, you can use any soft green herb, although the character of the dish will vary: basil and dill don't taste like parsley.

Parsley is not just a side dish! Many dishes, such as tabouli, absolutely rely on parsley. Parsley has its own taste and texture (you guessed it when you say “there has to be something different in the taste, otherwise there will be parsley in the sauce too”).

If your recipe calls for fresh parsley, you'll need to use fresh parsley or something new instead. Dried herbs cannot provide the same vivacity.

Kyra

Mitsuba - [Japanese wild parsley, Cryptotaenia japonica alt. Cryptotaenia canadensis subsp. Japanese]

Native to North America and East Asia, this plant is used as an herb seasoning and the sprouts are used in salads. It is described as similar to angelica.

Bryant

Parsley is usually used more for appearance than taste. If you don't have it, then you can probably skip it.

Shog9

Cilantro leaves may work depending on your taste. If it calls for freshness and you've just dried out, don't worry.