Red Meat Allergy Friendly Turmeric Chicken with Ginger and Garlic
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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
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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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