Turmeric is so healing, so why not use it whenever you can? This turmeric chicken is a crowd-pleaser… it’s so good!
Every year there are a few foods that just seem to show up everywhere. Last year it was kale. There were kale salads, kale pestos, kale smoothies… And while I was starting to feel a little “kale-ed out”, I do still make some of these recipes, because, well, they are just plain good!
This recipe has no kale in it… It’s an organic, grain-free, dairy-free, gluten-free meal that will reduce inflammation in your body. And, the colors are bright and vibrant. So, if you eat with your eyes first like I do, you will be smiling even before you take the first bite.
This year, turmeric seems to be the “it ingredient”. And it’s an awesome ingredient at that! For years, I’ve been using turmeric to heal inflammation in the body. I bet you didn’t know that turmeric is actually a Chinese herb! (See below and I’ll explain it to you.) I’ve always loved adding turmeric to my smoothies and to pots of chili and to my curries, but now I’m expanding my use of this awesome herb into more everyday-type recipes. This chicken is one of them. Really, it’s simple pan-roasted chicken with a great turmeric sauce. It tastes a little Chinese, a little Indian, and a lot delicious!
You can make this turmeric chicken recipe mild or spicy. I made mine fairly spicy, mainly because my son was coming for dinner and he likes everything ridiculously spicy… I served it with a grain-free garlicky fettuccine and it was just perfect. I made enough so that there are plenty of leftovers in the fridge, which worked out really well because leftover chicken is just awesome for lunch during the week!
If you are looking for more recipes using turmeric, here’s one of my favorite smoothie recipes: Pineapple Turmeric Smoothie.
Here are some of the reasons this recipe is so awesome:
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…
In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. The creamy sauce in this turmeric chicken recipe is made with coconut milk, making it taste rich while healing you!
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.
Vinegar has anti-bacterial capabilities, can help speed up circulation, reduce blood clots, and can help with post-partum dizziness.
- 8 bone-in organic chicken thighs
- sea salt and black pepper
- 2 Tbs extra-virgin olive oil
- 1 13.5 oz can full-fat coconut milk
- ¼ cup liquid aminos
- 1 Tbs turmeric
- ⅓ cup white vinegar
- 6 garlic cloves, smashed
- 1 lge hot red pepper, sliced (or to taste)
- 1 bay leaf
- 15 grinds of black pepper
- Season the chicken with salt and pepper.
- Heat the oil in a large pan over medium-high heat. Add the chicken and brown on both sides. (Mine took about 10 minutes on each side.)
- In a small bowl, whisk the coconut milk, liquid aminos, turmeric, and vinegar.
- When the chicken is browned, pour the coconut milk mixture into the spaces between the chicken. (I prefer not to pour it directly on top of the chicken so that it stays crispier.)
- Add the garlic, pepper slices, and bay leaf to the sauce in between the chicken.
- Reduce the heat to low, cover the pan, and let simmer for about 35 minutes, or until the chicken is cooked through. Then, remove the cover and let the sauce boil a bit to thicken, about 5 minutes.
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