Bavel's Turmeric Chicken With Toum (2024)

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Ingredients

Makes 1 chicken; serves 2 to 4

Preparation

1. Toum

   Step 1

   Combine the garlic, lemon juice, salt, and orange blossom water in a blender. Pulse on the lowest setting until just combined. Then in a slow and steady stream, add the oil while continuing to blend on low, gradually increasing the speed to medium-high until the mixture has fully emulsified. The consistency should be similar to mayonnaise with some soft peaks.

   Step 2

   Store in an airtight container in the refrigerator for up to 1 week. The consistency will thicken slightly after refrigeration.

   See Also

   Carrot Pancakes with Salted Yogurt

   Step 3

   Note: The garlic is what binds the oil with the other liquids to make more of a solidified consistency. If you double this recipe, it will be even easier for your blender to emulsify the ingredients.

2. Marinade

   Step 4

   In a bowl, combine the ground turmeric, orange peel, fennel, cumin, coriander, garlic, and fresh turmeric. Then add the orange juice, orange blossom water, and yogurt and stir to combine.

3. Chicken

   Step 5

   Season the cavity of the chicken with salt and pepper. Rub some of the marinade inside the cavity of the chicken.

   Step 6

   Using kitchen twine, tie the legs together. I like to keep the wings loose and not tied so the breasts and wings get crispy.

   Step 7

   Evenly season the outside of the chicken with salt and pepper. Place the chicken on a sheet pan and let it sit, uncovered, at room temperature for 30 minutes. Then rub the marinade all over the outside. (It may seem like a lot but use it all.) Transfer the sheet pan, uncovered, to the refrigerator and marinate overnight.

   Step 8

   When ready to cook, remove the chicken from the refrigerator and let sit at room temperature for 2 hours prior to cooking. (Cooking the chicken cold will take longer and might dry out the meat.)

   Step 9

   Preheat the oven to 450°F. Place the chicken breast-side up on the rack of a roasting pan. Roast for 40 to 50 minutes (if the skin is browning too quickly, decrease the heat to 375°F), until the meat between the leg and thigh feels tender to the touch or using an instant-read thermometer placed in the thigh, the temperature reaches 160° to 165°F. Remove the chicken from the oven and let rest for 15 minutes to let the juices redistribute. Cut off the kitchen twine, carve, and serve with a side of toum.