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Ginger Turmeric Braised Chicken

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

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

Ingredients

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

Instructions

Prepare the Ginger-Turmeric Sauce:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Serve turmeric chicken and veggies over cooked brown rice. Spoon sauce over the rice, and add sea salt to taste.

Nutrition Information

Serving 1Serving (of 8) Calories 400kcal (20%) Carbohydrates 22g (7%) Protein 47g (94%) Fat 20g (31%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 400

% Daily Value*

Serving 1Serving (of 8)
Calories 400kcal 20%
Carbohydrates 22g 7%
Protein 47g 94%
Fat 20g 31%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.