Make it a meal by serving marinated, cooked poultry or meat with hot cooked basmati rice, fresh cilantro, and lime wedges.

Source: Better Homes and Gardens

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Credit: Adam Albright

Recipe Summary

prep:
20 mins
refrigerate:
1 day
total:
1 day 20 mins
Servings:
8
Yield:
1 1/2 cups marinade
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For marinade, in a medium bowl whisk together all of the ingredients.

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  • To use, place 2 to 3 lb. desired poultry or meat in a resealable plastic freezer bag. Add marinade. Seal bag; turn to coat poultry or meat. Lay flat in a shallow baking pan and freeze up to 3 months.

  • To serve, thaw in refrigerator 24 to 48 hours or until no longer icy. Drain poultry or meat, discarding marinade. Cook poultry or meat as desired.

*Tip

To peel turmeric, use a vegetable scrubber to remove the tender peel.

**Toasting Seeds

To toast cumin seeds, heat a dry 6-inch skillet over medium. Add seeds. Cook 2 minutes or until fragrant, gently shaking skillet frequently. Immediately transfer seeds to a bowl to cool. Use a mortar and pestle or spice grinder to grind seeds.

Serving Idea

If desired, serve cooked, marinated poultry or meat with hot cooked basmati rice, fresh cilantro, and lime wedges.

Nutrition Facts

47 calories; fat 4g; cholesterol 2mg; saturated fat 1g; carbohydrates 1g; mono fat 2g; protein 1g; vitamin a 56.9IU; vitamin c 0.8mg; folate 0.4mcg; sodium 67mg; potassium 19mg; calcium 15mg; iron 0.2mg.
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