Low Sodium Turmeric Chicken Fricassee

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp fine sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground ginger
1 tbsp arrowroot starch
1 ½ cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
2 sprigs fresh thyme
1 bay leaf
8 oz cremini mushrooms, quartered
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
2
Heat the olive oil in a 12-inch Dutch oven or deep 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, then transfer the chicken to a plate.

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