RECIPE - Roast Chicken with Turmeric (Frango Assado com Açafrão-da-terra)

If you only reach for the turmeric on your spice shelf when you're making an Indian recipe, or perhaps a hand-me-down-from-Grandma mustard pickle recipe, then this traditional Brazilian recipe for chicken thighs marinated in a fragrant turmeric and cinnamon paste will be an eye-opener. Turmeric's earthy aroma and taste perfectly complement the sweetness that cinnamon brings to the rub. By using more flavorful thighs rather than breasts the recipe ensures that the strong flavors of the spice mixture do not overwhelm the chicken itself.

Brazilians have been using turmeric (curcuma or açafrão-da-terra) for centuries even though it's not native to the Americas. Turning a dish an appealing golden yellow is only one of the rhizome's qualities - try this recipe to discover how its contribution to the taste of this dish ranks just as high as its color-giving properties.
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RECIPE - Roast Chicken with Turmeric (Frango Assado com Açafrão-da-terra)
Serves 6

12 chicken thighs, skinned
2 Tbsp ground turmeric
1 Tbsp powdered cinnamon
1 small onion, finely chopped
1 clove garlic, crushed and minced
extra-virgin olive oil
salt
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In a large mixing bowl, combine the turmeric, cinnamon, chopped onion and minced garlic, plus salt to taste. Stirring constantly, slowly add olive-oil in a thin stream, stopping as soon as you have a thick paste. Do not make the rub too liquid. Add the thighs, turning them over and over in the spice paste until they are completely coated.

Transfer the thighs to one or two large ziplock bags, squeezing out all the air to ensure that the paste adheres to the meat. Put the bags in the refrigerator and let the chicken marinate for at least 3 hours, up to 8.

Remove the chicken from the refrigerator one half hour before you want to begin to cook to bring the meat to room temperature. Preheat the oven to 350F (180C). Put the chicken in a large, non-stick baking pan, and cook in the oven for 40-50 minutes, or until the juices run clean when a thigh is pierced with the tip of a sharp paring knife.

Serve immediately, accompanied by rice or potatoes and a green salad.

Recipe translated and adapted from Globo Rural Picadinho.

Mara Rosa - Where Brazil Grows its Turmeric

In the sparcely populated northern stretches of the central Brazilian state of Goiás, where the cerrado that covers much of central Brazil begins to give way to the rain forests of the Amazonian basin, lies the hamlet of Mara Rosa. Although Mara Rosa counts only about 300 families, almost all of them share an  occupation - they are all turmeric farmers.

Turmeric (called curcuma in Portuguese) is an essential spice in the Brazilian pantry, even though it originated in Asia, like its botanical cousin ginger. Brazilians use the spice not only for its earthy, almost musty, flavor but also for the way it imparts a brilliant yellow color to dishes in which it is employed. As a food colorant, turmeric often serves as a substitute for saffron, which also give dishes a golden hue, but which is infinitely more expensive than turmeric. Alternative Brazilian names for the spice, such as açafrão-da-terra  meaning saffron-of-the-earth, demonstrate the link between turmeric and saffron in Brazilian gastronomy. In fact, many Brazilians simply call turmeric açafrão, and are perhaps unaware of the existance of true saffron, which can only be found in the best, most expensive gourmet shops in Brazil's bigger cities.

Turmeric has been grown in Mara Rosa since the 17th century, but it's only recently that local growers have banded together as a turmeric-growing cooperative, Cooperaçafrão. The aims of the cooperative are to stabilize and increase the price they are paid for their harvest, to improve cultivation yields through techniques such as crop rotation, and to restrict sales from the co-op to pure, dehydrated rhizomes of turmeric. Very little whole turmeric is sold directly to consumers, and the bulk of the co-op's sales are to spice companies, who grind the rhizomes and package the spice for consumers.

For most North Americans and Europeans, the color and taste of turmeric is primarily associated with Asian food, especially Indian food in which turmeric is an essential ingredient of most curry powders. In Indian cuisine, however, turmeric is normally mixed with other spices in the creation of spice powders and pastes, so the flavor of turmeric doesn't shine through. In Brazilian cuisine, where it's used alone, the intense and distinctive flavor of turmeric is allowed to be the dominant spice note in many dishes. Tomorrow, Flavors of Brazil will publish a typical Brazilian recipe which gives turmeric a starring role.