Chicken Thighs with Turmeric and Sea Salt
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.Advertisement
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).
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(R) pan just grease both sides of the pan and cook for 5 minutes on each side.