Turmeric Chicken With Sumac And Lime From 'The New Persian Kitchen' – a delicious recipe with ground turmeric, salt, chicken, grapeseed oil, water, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
2
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it's slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
3
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
4
Use whole portobello mushrooms in place of the chicken, or use 1 pound firm tofu, well drained and cut into slabs 1 inch thick. You will need a little extra oil for searing than what is called for in the recipe.
205
kcal
Calories
9
g
Fat
9
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 teaspoon ground turmeric, Sea salt and freshly ground black pepper, 4 bone-in chicken thighs, 2 tablespoons grapeseed oil, and more.
Yes, Turmeric Chicken With Sumac And Lime From 'The New Persian Kitchen' falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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