Ginger and Turmeric Chicken Bites

Monica Bhide, Photo by Ghazelle Badiozamani

turmeric chicken

Ingredients


Makes 6 servings

1 CUP 1 PERCENT PLAIN YOGURT

2 TABLESPOONS GRATED FRESH GINGER

1 TABLESPOON VEGETABLE OIL

1⁄2 TEASPOON TURMERIC

SALT, TO TASTE

1 1⁄2 POUNDS SKINLESS, BONELESS CHICKEN BREAST, CUT INTO 1-INCH CUBES 2 TABLESPOONS BUTTER, MELTED

Turmeric, which colors food bright yellow, is a nutritional powerhouse: It has strong anti-inflammatory properties and may help reduce the risk of certain cancers. Use skinless, boneless chicken thighs if your family prefers, or a mix of light and dark meat.

Directions

1. Combine the yogurt, ginger, oil, turmeric, and salt in a reusable container with a tight-fitting lid. Add the chicken, and toss to coat it well. Marinate, refrigerated, for about 30 minutes.

2. Meanwhile, soak 6 bamboo skewers in water so they won’t burn when they’re in the oven later. Then, heat the oven to 425°F, and line a baking sheet with aluminum foil.

3. Thread the chicken onto skewers and place on the baking sheet. Baste with half the butter. Bake for about 7 minutes, until lightly browned. (You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.) Turn and baste with the remaining butter. Bake 7 to 8 minutes more or until golden brown and the juices run clear. Serve hot. (Remove from the skewers for very young kids.)

Per Serving:

Calories:

185

Carbohydrates:

3 g

Fat:

6 g

Protein:

28 g

Fiber:

0 g

Active Time:

5 min Plus 30 Min to marinate

Total Time:

15 min