SERVES 4
Main Course

Ingredients

Turmeric Chicken with Sumac and Lime
  • ground turmeric,1,teaspoon,,ground-allepy-turmeric
  • Sea salt,,,,maldon-sea-salt
  • black pepper,,,freshly ground,malabar-peppercorns
  • chicken thighs,4,,bone-in,
  • grapeseed oil,2,tablespoons,,la-tourangelle-grapeseed-oil
  • water,3/4,cup,,
  • garlic,4,cloves,minced,
  • limes,2,,halved,
  • Sumac,,,for garnish,crushed-sumac
Expand All
Add All

Turmeric Chicken with Sumac and Lime

Simple and quick to prepare, this weeknight chicken recipe still boasts all the exotic flavor of more elaborate Persian dishes. I recommend using chicken thighs, which are moister, more flavorful, and cheaper than breasts, and their dark meat contains minerals that you won’t find in white meat. Drumsticks and breasts will work just fine here, too, although breasts may require a little more time on the stove because of their density. If you use skinless chicken, increase the amount of cooking oil by a tablespoon or two. Serve the chicken with a fluffy grain, such as rice, millet, or quinoa. — from The New Persian Kitchen by Louisa Shafia. Buy this book from Penguin Random House, Indiebound, or Amazon.

Reprinted with permission fromThe New Persian Kitchen by Louisa Shafia, 2013. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2013 Sara Remington
Written By Louisa Shafia | Oct 26, 2018

Ingredients

Turmeric Chicken with Sumac and Lime
  • ground turmeric,1,teaspoon,,ground-allepy-turmeric
  • Sea salt,,,,maldon-sea-salt
  • black pepper,,,freshly ground,malabar-peppercorns
  • chicken thighs,4,,bone-in,
  • grapeseed oil,2,tablespoons,,la-tourangelle-grapeseed-oil
  • water,3/4,cup,,
  • garlic,4,cloves,minced,
  • limes,2,,halved,
  • Sumac,,,for garnish,crushed-sumac
Expand All
Add All

Step one

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.

Step two

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.

Step three

Dust the chicken with sumac and pepper, garnish with lime halves, and serve.