Ingredients1 h 26 m servings 187 cals
- Grind turmeric and sea salt into a fine paste using a mortar and pestle. Rub paste evenly over chicken thighs. Cover with plastic wrap and set aside for flavors to develop, about 1 hour.
- Heat oil in a large skillet over medium heat. Place chicken in hot oil and cook until brown underneath, about 8 minutes. Flip and cook second side until browned, about 8 minutes more. An instant-read thermometer inserted into the chicken should read 165 degrees F (74 degrees C).
- Cook's Notes:
- You might have to vary the amount of salt depending on the size of the chicken parts. I use chicken thighs because I prefer fattier meat but chicken breasts would taste just as lovely I believe.
- If you are using a Happycall® pan just grease both sides of the pan and cook for 5 minutes on each side.
Per Serving: 187 calories; 11.5 g fat; 0.5 g carbohydrates; 19.2 g protein; 70 mg cholesterol; 505 mg sodium. Full nutrition
ReviewsRead all reviews 5
I used one chicken breast instead of a thigh, as written in the notes and liked this recipe. The amounts of seasoning need some tweaking in my opinion. I used 1/4 tsp of salt and found it way to...
VERY good starter recipe! I had no fresh turmeric root, so I looked up the equivalent in powder (which I've always got in my spice cabinet) and found 1 tsp ground turmeric = 1 inch of fresh roo...
I used six chicken thighs, so I added 1 tsp of salt and it was too much. I would make this again for myself, as my husband doesn't like chicken much, let alone thighs. His loss.
I had some reservations about trying this because I've never used turmeric. I also had to use turmeric powder since buying it by the root is impossible in my area. I did leave the skin on and it...