Turmeric Chicken + Zataar Peppers


We are experiencing Indian summer here in Holland. With these first days of September, it’s still pleasant out, and I am knocking on all kinds of wood that it will stay as long as possible.┬áNot only are the days still pleasant, but they are getting ever so shorter, with the sun setting around 9:30 pm instead of 11. And we’ve been back nearly 2 weeks from our very ”exciting” trip to Greece. Things are finally feeling a bit normal.

The only thing missing from our old routine was a nice home-cooked dinner, which I couldn’t be bothered to make since getting back into the rhythm of work has been a bit tiring. But I missed rice, and simple cooking, knowing where my meal is coming from, and how it was cooked. Plus, our mint plant needed some serious pruning.

From start to finish, this whole dish took about 10 minutes to make, which was just about as long as the Englishman could wait before threatening to have a ham kaas tosti. I think he was glad he waited.


Audio Pairing: “Feeling for Rose” Cassius/Outkast

Turmeric Chicken + Zataar Peppers

By DellaCucinaPovera Published: September 6, 2013

  • Yield: 3-4 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

A super quick and easy melody of chicken and peppers, sauteed in olive oil + spr



  1. Place your cut chicken into a bowl, and coat with about 1 1/2 tbsp of olive oil. Sprinkle over your turmeric + Salt and Pepper. Sautee in a pan until golden brown.
  2. While your chicken is cooking, use the remaining 1 1/2 tbsps of olive oil to coat your chopped peppers. Sprinkle with Zaatar, and sautee on medium heat.
  3. Cook your rice according to the package instructions.
  4. To serve, place your rice on the bottom of a serving dish. Then, the peppers, and finally the chicken, garnish with fresh mint. Serve with a yogurt-base dip, like maast-o-khiar or tzatziki.

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