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My review
Chicken Thighs with Turmeric and Sea Salt
michellexu
"This is a delicious main dish with minimal prep time. This recipe works well with fish too. Serve with rice, pasta, or a hearty salad."
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Ingredients
1 h 26 m servings 187 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- 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).
Footnotes
- 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.
Nutrition Facts
Per Serving: 187 calories; 11.5 g fat; 0.5 g carbohydrates; 19.2 g protein; 70 mg cholesterol; 505 mg sodium. Full nutrition
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Reviews
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Newest
11/30/2015
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...
6/17/2017
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...
11/14/2016
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.
1/14/2018
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...
10/2/2016
I will be making this again and very soon! It was so simple with a very high flavor impact. My very picking family loved it.