Turmeric Chicken

Turmeric Chicken
Author: Ginny Wright
This recipe from fiveandspice is super easy and full of flavor! I love that turmeric is the main spice because I’m always looking for ways to incorporate it in my food. It’s believed that chronic, low-level inflammation plays a major role in almost every chronic disease and among turmeric’s medicinal strengths is strong anti-inflammatory properties.
  • 1 tsp. ground turmeric
  • Sea salt and freshly ground black pepper
  • 4 bone-in chicken thighs
  • 2 tbsp. coconut oil
  • 1 shallot, minced
  • 3/4 cup water
  • 4 cloves garlic, minced
  • 1 juicy lime, halved
  1. In a small bowl, mix together the turmeric with 1 1/2 tsp. salt and 1-2 tsp. ground black pepper. Rub the chicken pieces all over with this spice blend.
  2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the chicken skin side down and let it cook undisturbed for 7 minutes, until burnished and brown. Flip the chicken pieces and brown them on the other side for another 5-7 minutes.
  3. Add the shallot around the chicken and cook until fragrant, about 2 minutes. Add the water and garlic to the pan and give a little stir. Bring the water to a boil, then turn it down to a simmer. Cover and let the chicken gently cook for 25 minutes, until cooked through and tender.
  4. Transfer the chicken to a serving platter, turn the heat back up and cook the sauce down until it reaches the thickness you want. Pour the sauce over the chicken and squeeze the limes over.


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