Creamy Turmeric Chicken Skillet

 

Wow. Really good receipe. I changed it up a bit by adding avocado oil and fresh tomatoes. The flavor is bomb!! Thanks for helping us eat great on our 21 day cleanse.

Wonderful dish! I made your Turmeric Chicken for a crowd of 8 last night doubling everything but the tomatoes and coconut milk and was so pleased with your recipe and all of the compliments from everyone. This dish and your site are keepers!

This chicken is awesome – I never knew how to make such a perfect crisp on that chicken skin! This chicken is bursting with flavor. I added some toasted cashews just for a little crunch – but honestly, it needed no addition. Absolutely perfect.

I have loved every recipe I have ever made of yours – and I have made quite a few. My husband and I are on the whole 30 right now, and your recipes make us feel spoiled instead of feeling like we are substituting with something just not quite right. You know how to create such flavorful and unique meals that are presented so appealingly. Your recipes will be sticking around long after we finish.
I think your recipes have made up at least half of my months plan. Thank you for sharing your gift with the world.

 

INGREDIENTS:

2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 tablespoon peeled and minced fresh turmeric root
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons ground turmeric
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish

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INSTRUCTIONS:

Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.

NOTES:

Storage: Leftovers can be refrigerated in a covered container for up to 3 days.

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