I came home the other day to the most amazing smells coming from my kitchen. Amazingly delicious smells, not anything like “OMG, what died” kind of smells either. Which sadly, I have also come home to once or twice.
But no, really. My wonderful husband. The man I married almost twenty years ago ♥. The man who I could count on one hand the times he has stepped into a grocery store. The man who has cooked, oh I don’t know, NEVER while we’ve been together (until recently), was cooking. And if it tasted half as good as it smelled, I was in for some good eats.
Let me say in the past couple of months, my husband has been taking an interest in cooking. First was the pizza oven. Next came the griddle. A very large griddle in fact that lives on our deck next to the grill. That’s pretty much what started it all. Now that he had the griddle, we had to cook the Sunday “Big Breakfast”. That consists of pretty much every breakfast food that you can think of. Pancakes, bacon, eggs, hash browns and home fries, because everyone needs two types of fried potato. And really, you can’t get all that done without a very large griddle. It’s quite a production, to say the least. But I’ve got say, the kids and their friends love it and now that I’m getting used to bumping into him in the kitchen, I like it too.
I like having him in the kitchen (minus the mess). We horse around, decide what to try next and share
almost all the tasks of making a meal. I usually get stuck with the cleanup though. But, I’m working on that.
I’ll tell you. In the past couple of months, he has become quite a good cook. Dare I say he’s getting better than me? Nah, but I still may need to step up my game a bit. He’s also way more adventurous when it comes to trying new recipes.
Take this recipe for example. Honestly, I never would have tried this. I would have assumed no one would eat it. I would have gotten several comments from the whole lot of them that would spurred some cranky comments about ungratefulness and starving children in Africa.
“Why is it yellow? I don’t like yellow food.”
“What is that smell?”
“Can’t we just have regular chicken?”
Well, I for one am so glad he tried it because it was absolutely delicious. It was extremely fragrant being heavily flavored by herbs and spices. Using chicken thighs meant the meat was tender and juicy and got a beautiful char on the grill.
It was so good, he and I ate it all. The kids said it was too yellow and smelled funny…shocker. More for us, that’s all.
Not only did we eat it all, but I wanted it again the next day. So I made some. It wasn’t as good as his. Sshhh.
If you are sick of “regular” chicken. Then add this to your list of must tries. Pair with a side of Jasmine rice and steamed vegetables, or eat it with some guacamole and chips like we did. Not traditional, I know, but dang it was good! This would be great for a barbecue as well. I mean, you can never go wrong with food on a stick, right. Just sayin.
So try something new and enjoy!
Grilled Turmeric Chicken (Gai Yang Khamin)
- 2 tablespoons finely-chopped cilantro stems or 2 cilantro roots
- 2 teaspoons whole white peppercorns (used already ground)
- 2 teaspoons whole coriander seeds
- 4 large cloves garlic, peeled
- 3 pounds boneless, skinless chicken thighs (you can use breasts, but the meat will be drier)
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon ground turmeric
- 2 tablespoons light or dark brown sugar
- Combine cilantro, white pepper, coriander, and garlic in a mortar and pestle and pound into a fine paste. Alternatively, combine in a small food processer and process until a fine paste is formed. You may want to crush the coriander seeds in a baggie with a rolling pin, as the food processor just kind of shoots them all over and doesn’t really grind them well.
- Cut the chicken into 1-inch cubes; Transfer a large mixing bowl along with fish sauce, oyster sauce, ground turmeric, brown sugar, and the prepared paste. Mix everything together well, cover, and refrigerate for 1 to 2 hours.
- Thread the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.
- Heat grill to medium-high, cover, and preheat for 10 minutes. Make sure grates are scraped clean and oiled. You can oil the grate by shutting the flame off for a moment and spray with nonstick cooking spray, then turn gas back on.
- Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total. Remove the chicken from the grill and serve.