Turmeric Lemon Chicken Recipes

DETOX LEMON GARLIC CHICKEN WITH TURMERIC

Steps:

• Preheat oven to 375 degrees.
• In a small bowl whisk together avocado oil, lemon juice, lemon zest, honey, garlic, turmeric, cumin, rosemary, salt, and pepper.
• Pour the turmeric marinade over the chicken and allow to sit for a minimum of 1 hour. (If marinating for longer, cover and place in the refrigerator. Before cooking, allow the chicken to come back to room temperature.)
• Place chicken in a cast iron skillet (or an oven safe pan) along with the wedges of onion, lemon slices, and extra rosemary sprigs.
• Pour about half of the marinade over the chicken and onions.
• Place chicken in the oven and bake for 25-30 minutes or until the chicken is cooked through. (About halfway through the cook time, I like to spoon some of the marinade from the pan over the chicken to baste it a bit and to keep it moist.)

TURMERIC LEMON CHICKEN

Steps:

• Combine lemon juice, turmeric, garlic and onion in a large bowl.
• Add chicken, turning to coat with marinade.
• Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
• Remove chicken from marinade.
• Sprinkle lightly with salt and pepper.
• Grill or broil chicken and onions until done, turning once.
• Serve topped with onions.

MEDITERRANEAN-STYLE TURMERIC LEMON CHICKEN SOUP

Steps:

• In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.
• When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
• Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
• Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
• Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
• Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!

GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
• Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
• Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
• Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
• Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE

Steps:

• Rough chop the onion and place in a large pot.
• Add chicken on top.
• Season with salt and pepper.
• Add turmeric.
• Add 1/2 cup of water.
• Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
• If you choose to use fresh lemon juice, squeeze your lemons now.
• When the chicken is done, remove it from the pot and keep warm.
• Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
• With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
• Arrange your chicken in a platter and pour the sauce over the chicken.
• Serve with Iranian polo (rice).

CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS

Steps:

• Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
• Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
• Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
• If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
• Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
• Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.