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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.








Preheat the oven to 400°F (205°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt and turmeric, then rub the mixture evenly over all sides of the chicken.
Heat 2 tablespoons of the olive oil in a large oven-safe 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.
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