Ginger Turmeric Braised Chicken

Name: Ginger Turmeric Braised Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 Servings
Ingredients: 1 (14-oz) can full-fat coconut milk; 3 tablespoons fresh lime juice; 1½ teaspoons ground turmeric; ½ teaspoon paprika; 1/2 teaspoon ground cumin; ½ teaspoon ground coriander; 1 teaspoon sea salt; 3 tablespoons coconut or olive oil; 1 large yellow onion; 2 large carrots; 2 medium turnips; 3 cloves garlic; 1 3-inch piece ginger; 4 to 5 pounds bone-in chicken pieces; 1 head lacinato kale; cooked brown rice; chopped roasted peanuts; cilantro

User Reviews

4.3

9 reviews

Good

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
8 Servings
Calories
400 kcal
Course
Main Course
Cuisine
American

Ginger Turmeric Braised Chicken

Tyler Espinosa

Report

Ginger Turmeric Braised Chicken is packed with flavor and color and results in tender fall-off-the-bone chicken for a winning dinner!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the Ginger-Turmeric Coconut Sauce:

1 (14-oz) can full-fat coconut milk
3 tablespoons fresh lime juice
1½ teaspoons ground turmeric
½ teaspoon paprika
1/2 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon sea salt to taste

For the Chicken and Vegetables

3 tablespoons coconut or olive oil
1 large yellow onion chopped
2 large carrots peeled and chopped
2 medium turnips peeled and chopped
3 cloves garlic minced
1 3-inch piece ginger peeled and grated
4 to 5 pounds bone-in chicken pieces I used thighs and drumsticks
1 head lacinato kale chopped

For serving:

cooked brown rice
chopped roasted peanuts
cilantro

Add to Shopping List

Instructions

Prepare the Ginger-Turmeric Sauce:

Add all ingredients for the sauce to a small blender and blend until completely combined. Set aside until ready to use.

Prepare the Chicken and Vegetables:

Heat the coconut oil to medium-high in a large oven-safe saucepan or Dutch oven. Add the onion and saute, stirring occasionally, until is turns translucent and begins to brown, about 8 minutes. Add the carrots, turnips, garlic, and ginger, and continue cooking, stirring occasionally until very fragrant, about 3 to 5 minutes. Transfer the veggies to a bowl and place the saucepan back on the burner, and preheat the oven to 375 degrees F.
Keeping the heat at medium-high, place the chicken on the hot surface, skin-side down. Cook until skin is golden-brown and crispy, about 3 to 5 minutes. Flip the chicken and cook an additional 3 to 5 minutes.
Pour the ginger-turmeric coconut sauce into the saucepan with the chicken, along with the sauteed vegetables. Stir and arrange the chicken and veggies until everything is coated in the sauce. Cover the saucepan and place on the center rack in the preheated oven. Bake for 40 to 50 minutes, or until internal temperature of the thighs and drumsticks reads 180 degrees F or higher. Note: if using chicken breasts, cook to 165 degrees F
Add the chopped kale, cover, and place saucepan back in the oven until kale has wilted, about 3 minutes. Stir everything together until kale is incorporated into the dish.
Serve turmeric chicken and veggies over cooked brown rice. Spoon sauce over the rice, and add sea salt to taste.