Anti Inflammatory Turmeric Chicken with Ginger and Garlic
Golden, fragrant, and deeply satisfying, this braised chicken dish is built around some of the most celebrated ingredients in the anti-inflammatory pantry. Turmeric, fresh ginger, and garlic team up with cumin and coriander to create a sauce that smells incredible from the moment the spices hit the pan. Bone-in, skin-on thighs are seared until the skin is deep golden and crisp, then braised in a tomato and broth base that soaks up every bit of that spiced flavor — the result is fall-off-the-bone tender meat with a sauce you'll want to spoon over everything. A squeeze of fresh lemon juice stirred in at the end brightens the whole dish and keeps it from feeling heavy. It serves four and comes together in a single oven-safe skillet, which means less cleanup and more time at the table. Fresh cilantro or parsley scattered over the top adds a pop of color and a clean, herby finish that ties it all together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear undisturbed for 6–7 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!