Spiced Chicken

Ingredients

• 750 g Chicken fillets (cut into strips about 0.5 cm thick)
• 1 cuillère à café Turmeric powder
• 1 cuillère à soupe Sweet paprika
• 0.5 cuillère à café Ground ginger
• 1 gousse Garlic clove (finely chopped)
• 4 cuillère à soupe Olive oil
• au goût Espelette pepper (a pinch or more depending on your heat tolerance)
• 1 unité Onion (finely diced)
• 20 cl Reduced-fat crème fraîche (to add all at once)
• 0.5 verre Water (to deglaze the pan)
• au goût Salt
• au goût Black pepper

Instructions

1. Cut the chicken

   On the board, flatten each fillet and cut it into strips about 0.5 cm thick for even cooking.

   Time: PT5M

2. Prepare the aromatics

   Finely dice the onion and mince the garlic clove.

   Time: PT5M

3. Heat the oil

   Pour 4 tablespoons of olive oil into the pan and heat over medium‑high heat until it shimmers.

   Time: PT2M

4. Sauté the onion

   Add the diced onion and sauté, stirring frequently, until it becomes translucent.

   Time: PT3M

5. Add the garlic

   Stir in the minced garlic and cook for 30 seconds, just until it releases its aroma.

   Time: PT0.5M

6. Toast the spices

   Sprinkle the ginger, turmeric and paprika, stir with the wooden spoon and toast for 2 minutes, stirring constantly.

   Time: PT2M

7. Sear the chicken

   Add the chicken strips, sear over high heat, turning frequently until they are almost cooked through.

   Time: PT5M

8. Season the heat

   Sprinkle with Espelette pepper (to taste) and cook an additional 2 minutes.

   Time: PT2M

9. Deglaze

   Pour ½ glass of water into the pan to loosen the browned bits, let it reduce slightly.

   Time: PT1M

10. Season with salt & pepper

    Add salt and a few turns of the pepper grinder, stir.

    Time: PT0.5M

11. Incorporate the cream

    Pour the reduced‑fat crème fraîche in one go, mix thoroughly and bring to a boil.

    Time: PT2M

12. Simmer

    Reduce the heat, cover the pan and let it simmer gently for 5 minutes.

    Time: PT5M

13. Finishing and serving

    Remove the lid, check seasoning, sprinkle a little paprika for color and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

530

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken fillets: Turkey cutlets
• Instead of Turmeric powder: Saffron (in small amount)
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground ginger: Fresh grated ginger (1 cm)
• Instead of Garlic clove: Garlic powder (¼ teaspoon)
• Instead of Olive oil: Sunflower oil
• Instead of Espelette pepper: Cayenne pepper
• Instead of Onion: Shallot
• Instead of Reduced-fat crème fraîche: Light cream, Thick Greek yogurt
• Instead of Water: Low-sodium chicken broth

Equipment Needed

• Cutting board
• Chef's knife
• Heavy‑bottomed skillet
• Wooden spoon
• Measuring spoon
• Measuring cup (optional)
• Skillet lid
• Serving plate (optional)

Critical Steps — Do Not Skip

• Sear the chicken over high heat to achieve a nice color.
• Toast the spices without burning them.
• Deglaze properly to retrieve the cooking juices.
• Add the crème fraîche and bring to a boil without letting it boil too long.

Chef Tips from the Video

• Use fresh, high‑quality spices for optimal aroma.
• Heat the pan before adding oil to achieve a quick sear on the chicken.
• Garnish the dish with a drizzle of lime juice or fresh herb (cilantro) for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice blend ahead of time and store it in a small airtight jar.
• The chicken can be marinated for 30 minutes with the spices before cooking for more flavor.
• The sauce can be made up to step 11, then refrigerated; gently reheat before serving.