Turmeric Braised Chicken with Golden Beets and Leeks
User Reviews
4.8
Turmeric Braised Chicken with Golden Beets and Leeks
Description
This recipe features chicken thighs and drumsticks braised together with golden beets, leek slices, and beet greens in a turmeric and lemon-based marinade. The beets add an earthy sweetness and a vibrant color, balanced by the mildly pungent leeks and the fresh zing of lemon and ginger. The chicken is coated in turmeric, which imparts warmth both in flavor and appearance, and the dish is finished with white wine or chicken broth for moisture and depth. The baking process in a single dish ensures the vegetables roast tender and the chicken becomes fork-tender, absorbing the infused spices. This combination produces a dish with a slightly tangy, aromatic profile, complemented by the natural sweetness of the beets and gentle bite of leeks. It makes a complete meal when served warm.
Ingredients
- 2 leek white and light green parts only
- 1 bunch (4 golden beets with their greens, scrubbed)
- 2 garlic minced, cloves
- 2 teaspoons Turmeric divided, ground
- 1 teaspoon ground ginger
- 1-1/2 teaspoons kosher salt
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp olive oil
- 4 chicken drumstick on the bone, skinless
- 4 chicken thighs on the bone, skinless
- 1/2 cup white wine (swap for chicken broth for whole30/paleo)
Instructions
- Preheat the oven to 425°F.
- Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
- Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
- In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1 teaspoon of turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
- Add the chicken and the other teaspoon of turmeric to the mixing bowl and toss to coat in the remaining turmeric mixture. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
- Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
- Roast, uncovered, until the chicken is fork-tender and the beets are soft, about 1 hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1drumstick, 1 thigh and vegetables | |
| Calories | 527kcal | 26% |
| Carbohydrates | 16.5g | 6% |
| Protein | 64g | 128% |
| Fat | 19.7g | 30% |
| Cholesterol | 290mg | 97% |
| Sodium | 747mg | 31% |
| Fiber | 3.5g | 14% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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