Looking for a warm, comforting dish to add to your dinner menu this winter? Look no further than this roast turmeric chicken recipe. Vegetarians, don’t go anywhere – we have an alternative for you.
Both the chicken and chickpea versions of this recipe feature bright yellow turmeric powder, a healing spice that you should add to your pantry, especially during the cold winter months. Turmeric powder derives from a root and is most common in Indian cuisine. It's the spice that gives curry its color and, on its own, brings an earthy flavor to dishes.
Benefits of turmeric
Turmeric in it’s raw, root form takes on a pale hue, but evolves to a deep, finger-staining gold when powdered. Its most active ingredient is curcumin which is known for its antioxidant and anti-inflammatory effects. Adding a healthy dose of turmeric to your morning scramble, savory overnight oats, and lattes, or afternoon rice dishes, soups, and hummus can do wonders for the body. Research suggests that curcumin can help with the management of inflammatory conditions, arthritis, anxiety, and hyperlipidemia (high cholesterol). It may also help in the management of exercise-induced inflammation and muscle soreness – enhancing recovery.
Wine pairing for turmeric chicken
Indian spices typically pose a challenge for Western world wines, but since turmeric is more earthy than spicy, an old-world Pinot Noir from Burgundy works well. It’ll be less fruity and more savory than its California, New Zealand, or Australian counterparts. Here are some producers to look for (that won’t break the bank): Joseph Drouhin, Bouchard Père et Fils, and Louis Jadot. You’ll find at least one of these names at your local wine shop.
Roast Turmeric Chicken Recipe
Now, it's time to get cooking. This roast chicken recipe serves four people and can easily be made vegetarian (also vegan) by replacing the chicken with chickpeas. Serve as is or over a bed of rice.
Ingredients
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2 Tbsp coconut oil
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8 chicken thighs, skin-on, bone-in (vegetarian: two 15-ounce cans chickpeas)
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1 small onion, diced
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4 cloves garlic, diced
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2 large carrots
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1 Tbsp ground turmeric
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2 tsp ground coriander
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2 tsp ground cumin
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1 tsp ground ginger
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½ tsp cayenne pepper, plus 1/4 tsp for seasoning chicken/chickpeas
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½ tsp sea salt plus more for seasoning
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¾ cup chicken broth (vegetarian: vegetable broth)
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¼ cup fresh flat-leaf parsley, chopped
Directions
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Preheat the oven to 425°F. Pat chicken dry (vegetarian: rinse and drain chickpeas). Season with salt and ¼ tsp cayenne. Set aside.
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Heat coconut oil in a Dutch oven (or wide ovenproof skillet) on a stovetop over medium-high heat. Working in batches, brown chicken thighs, about 5 minutes per side, then transfer to a plate (vegetarian: cook chickpeas for 5 minutes to bring out the nutty flavor, then transfer to a bowl).
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In the same pot with the heat on medium, add onion, garlic, carrots, spices, and ½ tsp of salt. Cook, stirring occasionally until onion and garlic soften and spices are fragrant (about 5 minutes).
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Add broth. Nestle chicken thighs into the mixture, skin side up (vegetarian: evenly distribute the chickpeas in the pot). Transfer to the oven and roast 20 to 25 minutes, or until the chicken cooks through (vegetarian: until carrots are soft).
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Remove from the oven, and divide across four plates. Garnish with parsley and serve with a glass of slightly chilled Pinot Noir.
Adding this one to your menu? Share it with us, @coravin.