Turmeric Chicken with A Twist

Image courtesy of Jesse Gouveia.

Jesse Gouveia captures introspective moments with a child-like wonder and an adoration of peaceful solitude. When it comes to cooking, the New York City-based photographer indulges in a zesty green olive-and-almond turmeric chicken recipe. “I love fat, and this recipe is based around the olive flavor, chicken fat, and citrus,” he tells Family Style. True to the spirit of his art, Gouveia finds a harmony in these rich flavors that brings a neutralizing balance to the dinner table.

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Ingredients

• Chicken thighs
• Turmeric
• Cayenne pepper
• Chili flakes
• White Wine vinegar
• Butter
• Almonds
• Pitted castelvetrano olives
• Oyster mushrooms
• Lemon juice
• 2 cloves of garlic 
• Bunch of parsley 
• Cilantro
• Olive oil

Instructions

1. Bake chicken thighs covered in olive oil, salt, and pepper at 375 degrees for 20 minutes. 
2. Add turmeric, cayenne pepper, chili flakes, and ¼ an inch of white wine vinegar after the chicken has been baked. 
3. Pour all of the chicken fat and juices into a pan with pitted castelvetrano olives, and add in almonds, butter, and oyster mushrooms. Simmer and reduce till it’s thickened.
4. For the sauce, blend parsley, cilantro, garlic, olive oil, lemon juice, salt and pepper.
5. Plate everything together and top with lemon juice.