Cookin’ with Ken Addington
The chef and restaurateur shares his recipe for Turmeric Braised Chicken with lemon, artichoke and spring peas.
New York native, chef and restaurateur Ken Addington has a knack for creating casual yet elevated, modern food inspired by rustic ideas. You may have tasted some of his finest creations at local eateries such as Five Leaves in Greenpoint and the newly opened Soho Diner. Whether you’re already a fan or yet to be properly introduced to Ken’s cooking, now is the time to get your chef’s knife at the ready and prepare one of his recipes at home.
As Ken tells us, “This dish is warm, bright and versatile—perfect for any time of year.” He also shares a few tips to keep in mind when preparing the meal: “I encourage you to use the core ingredients as the base, adding different vegetables depending on the season, like okra or zucchini in summer, butternut squash and kale in the wintertime, or as in this case, peas and artichokes in early spring, when there’s still a chill in the air. Serve with steamed rice, quinoa or hearty greens on the side.”
TURMERIC BRAISED CHICKEN WITH LEMON, ARTICHOKE & SPRING PEAS
4 organic chicken leg
4 organic chicken thigh
SPICE MIX
2 tsp sea salt
2tsp freshly ground black pepper
2Tbs ground turmeric
2tsp ground coriander seed
1tsp whole cumin seed
1tsp whole fennel seed
Pinch saffron, optional
¼ cup extra-virgin olive oil
4 artichoke hearts quartered
1 Spanish onion, diced
6 cloves garlic, thinly sliced
Pinch red pepper flakes
1 bay leaf
1cup chicken broth,
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 cup fresh or frozen Sweet Peas
1/2 cup green olives such as picholine, pitted and chopped
4 radish thinly sliced
½ cup fresh mint, dill and cilantro coarsely torn
COOKING INSTRUCTIONS
Pre-heat oven to 350 degrees.
Mix all spices except for the saffron together with the salt and use the spice mix to lightly season the chicken.
Heat an oven-ready skillet or dutch oven, large enough to hold all of the chicken parts over a medium-high flame and add half of the olive oil to the pan.
When Skillet is hot, lower flame slightly and artichoke hearts, brown lightly and remove from pan and set aside.
Add chicken parts to the hot pan, skin side down to brown 6-7 min then flip and sear the other side lightly for 3mins.
Remove chicken from pan and set to rest.
Add onions to the pan and cook out till just becoming translucent; add garlic and continue to sweat together; add remaining spices and saffron and cook out for a few minutes more.
Add chicken stock to the pan and bring to simmer; add the olives and chicken back to the pan skin side up and transfer to the oven.
Bake for 30 mins.
In a mixing bowl toss together the rough chopped herbs, shaved radish and Lemon zest
Pull pan out of oven and place back onto burner with a low flame.
Remove the Chicken and set onto a serving plate.
Bring the pan sauce to simmer and reduce slightly.
Add peas and artichokes to heat through and finish with the lemon juice and salt to taste.
Pour the pan sauce over the chicken and garnish with herb-radish mix and serve.
WORDS Edwina Hagon
PHOTOGRAPHY Ken Addington
