Description
Ginger Turmeric Chicken is a quick and healthy recipe rich in anti-inflammatory benefits.
Ingredients
Scale
- 4 skinless chicken thighs or chicken breasts (I used whole chicken cut into 10 pieces in this recipe)
- 1 tablespoon grated fresh ginger (or 3 teaspoons ginger powder)
- 1 tablespoon grated fresh turmeric (or 3 teaspoons ground turmeric)
- 3 cloves garlic, minced
- 1 medium yellow onion, sliced
- 2 tablespoons extra-virgin olive oil
- Salt and ground black pepper, to taste
- 1 cup chicken broth (or water)
- 1 lemon or 3 tablespoons fresh lemon juice
- Optional: vegetables for blanching (e.g., broccoli, carrots, green beans)
- Fresh cilantro or parsley for garnishing
Instructions
- Sautee garlic and onions. Heat a large skillet or a pan over medium-high heat, and sautee garlic and onions until brown and limp. Add ginger and turmeric, and stir for half a minute.
- Add the Chicken. Add the chicken parts and cook for 3-4 minutes on each side on medium heat, until the juices come out and the meat is lightly golden.
- Season with salt and black pepper. Then add the broth. Lower the heat, and cover. Let the chicken pieces simmer for about 20-25 minutes until they are fully cooked and tender. Add lemon slices for a burst of citrus flavor.
- Blanch the Vegetables (optional). While the chicken cooks, bring a pot of water to a boil. Blanch your choice of vegetables for 1-2 minutes until tender but still crisp. Drain and set aside.
- Serve and Enjoy. Plate the chicken, add some of the flavorful sauce over it, sprinkle with chopped parsley or cilantro for garnish.
- Serve alongside the blanched vegetables for a complete meal.