Mediterranean Diet Friendly Turmeric Chicken with Ginger and Garlic

Total time1 hr

Prep time15 min

Cook time45 min

Mediterranean Diet Friendly Turmeric Chicken with Ginger and Garlic

Golden turmeric-spiced chicken thighs get seared until deeply bronzed, then braised in a fragrant tomato and broth sauce loaded with softened onion, garlic, and fresh ginger. The spice blend of cumin, coriander, and turmeric brings warmth and color without any heaviness, while a finish of fresh lemon juice and herbs keeps everything tasting bright. Extra virgin olive oil forms the flavor base from the very first step, staying true to the kind of simple, plant-forward cooking fat this style of eating is built on. Everything comes together in one skillet, so the sauce turns rich and deeply savory while the chicken skin stays crisp under the broiler-hot finish of the oven. It's an easy, satisfying dinner that leans on real vegetables, aromatics, and lean protein rather than anything processed, making it a smart pick for a Mediterranean-style table. Serve it straight from the pan with a scatter of fresh parsley or cilantro for a dinner that feels both rustic and vibrant.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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.

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