Sweet and Spicy Turmeric Chicken

Turmeric powder, as most of us recognize turmeric, derives from the root of a plant – Circuma longa – a member of the ginger family. Turmeric has long been used as a spice in Asian cooking. Circumin, a constituent, and turmeric itself, have been studied in treating various diseases, and as anti-inflammatories, but there is little clinical evidence to support their use as medicines. But a little turmeric goes a long way in the kitchen.

The following is easy to put together and the result is delicious.

Start by mixing 3 tablespoons of honey in 1/3 cup warm water. Mix in a teaspoon of cracked pepper and set aside.

Take a pound of chicken breasts and cut into one inch chunks. Place in a bowl with 2 tablespoons of flour, a teaspoon of salt and 2 teaspoons of turmeric powder. Toss to make sure the chicken is covered well.

Pour two tablespoons of olive oil in a Dutch oven and heat to medium/high on your stove-top. Add the chicken/turmeric mixture and cook thoroughly. I put the cover on the Dutch oven, removing it frequently to stir. As the chicken browns and softens, add one-half cabbage that has been sliced and chopped. Continue cooking to caramelize the cabbage.

At this point, reduce to medium heat and add your honey mixture, stirring well. The sauce will thicken. Stir in a tablespoon of soy sauce. Salt and pepper to taste.

Serve in a shallow bowl, with a salad on the side.  Enough for two.  Easy-peasy.