Golden Chicken is the perfect dish for a variety of occasions, providing a delicious meal for both everyday dining and special events. Its savory and satisfying flavors make it an irresistible favorite, and an appealing addition to your table. Cook chicken with a golden-hued, crispy exterior and with both savory and tantalizing taste to please yourself and your guests.
Golden Chicken, a culinary delight that graces your table with a burst of flavors and a touch of sophistication. This recipe, a harmonious blend of chicken curry, tagine, and Creole-style smothered chicken, promises an exquisite dining experience. The golden-brown perfection achieved through spices like turmeric and saffron elevates this dish to a level of unparalleled taste and visual appeal. A true masterpiece for your everyday indulgence or special occasions.
You will find the best golden chicken recipe below. It includes chicken curry, chicken tagine, and a Creole-style smothered chicken recipe at the same time. Thanks to this, the taste of chicken is super delicious and rich. Moreover, the detailed instructions will help you cook the chicken with minimal effort and without any complications.
The Best Golden Chicken Recipe
The term “golden chicken” generally refers to the dish’s appearance after cooking. The name originates from the golden or golden-brown color that the chicken obtains when properly cooked. This color is achieved by baking, coupled with the use of spices such as turmeric and saffron.
While there are numerous recipes for baked chicken, achieving the perfect result can sometimes prove challenging. Finding the ideal golden chicken recipe is crucial to ensuring a flavorful, moist, and perfectly cooked dish. With so many different recipes to choose from, finding the one that suits your taste and cooking style is essential. However, the ideal recipe can guarantee you a delicious and satisfying meal every time. We assure you that the recipe below will become your favorite!
Chef’s Notes
- Chicken legs consist of the thigh and drumstick. You can also use the chicken breasts to speed up the cooking process. Just remove them when they are cooked through and set them aside while the liquid simmers and reduces by half. Later, put the breasts back in briefly to heat them up before serving.
- You can substitute some of the ingredients. For example, you can use green bell pepper instead of jalapeño. Also, you can substitute any vinegar instead of white vinegar, and use chicken broth instead of water and chicken base.
- You can skim off some of the fat as the liquid reduces if you like.
A great main dish recipe that is suitable for both gaining quality muscle mass and maintaining or losing weight. The only advice I can offer is to be careful not to overcook the chicken until it turns golden brown, as this can produce carcinogens and glycation products that accelerate the aging of the body. If you do everything correctly and follow the described cooking process precisely, you will indeed reap many benefits from this dish. Complement the Golden Chicken with a light side dish and a salad (or a vegetable platter), and you will have a healthy and satisfying lunch.
1. Place the chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season generously with 2 teaspoons of kosher salt on both sides.
2. Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and continue to sear for 2 more minutes. Turn off the heat and remove the chicken to a plate, leaving any rendered fat in the skillet.
3. Reduce heat to medium. Then add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic. Continue to cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. Place the chicken in the skillet, skin side up, and reduce the heat to low. Baste the chicken with the liquid. Cover and simmer over low to medium heat for 1 hour.
6. Flip the chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. Flip and baste the chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. Taste the braising liquid and adjust the seasoning if needed before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Opting for chicken breasts? Speed up cooking by removing them once cooked through. Set aside while the liquid simmers, then reintroduce them briefly for a perfect finish. Feel free to get creative—substitute ingredients like bell peppers or customize vinegar choices. And for a lighter touch, skim off some fat as the liquid reduces. Enjoy the culinary journey! 🌟🍗✨
