Chicken Thighs with Turmeric and Sea Salt

Rating: 4.38 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By michellexu

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Recipe Summary

prep:
10 mins
cook:
16 mins
additional:
1 hr
total:
1 hr 26 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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(R) pan just grease both sides of the pan and cook for 5 minutes on each side.

Nutrition Facts

Per Serving:
187 calories; protein 19.2g; carbohydrates 0.5g; fat 11.5g; cholesterol 70.3mg; sodium 505.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Nonabear
Rating: 5 stars
06/17/2017
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 root. I served my chicken thighs cut up on a bed of rice and the Hubs loved it. I added pepper to maximize the health benefits of turmeric and cooked the chicken in sauteed onion. Good stuff. Read More
Helpful
(17)
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nonabear
Rating: 5 stars
06/17/2017
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 root. I served my chicken thighs cut up on a bed of rice and the Hubs loved it. I added pepper to maximize the health benefits of turmeric and cooked the chicken in sauteed onion. Good stuff. Read More
Helpful
(17)
Buckwheat Queen
Allstar
Rating: 4 stars
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 too salty. I found that 1 inch of turmeric was enough only to cover one side of the breast so I doubled the turmeric and added a bit of oil to the paste to help it smooth out. I then baked the chicken instead of frying it. Adding fresh ground black pepper to turmeric gives a boost to your health. Read More
Helpful
(15)
Darlene Fistel
Rating: 4 stars
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. Read More
Helpful
(3)
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ChezSue
Rating: 5 stars
01/15/2018
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 took a little longer to cook. But this was such a pleasant surprise! Such flavor! And the skin came out crispy. The meat was gender and moist. I will be making this quite often. We served it with a spinach salad. Thank you for a new favorite!! Read More
Helpful
(3)
Meghan Mangan
Rating: 4 stars
08/22/2018
This is a great recipe! My husband absolutely hates chicken and he loved this. Our seven year old daughter loved it too. I used chicken thighs and followed the recipe to a T. However when the first few chicken thighs were done I did a taste test and felt that they were missing something. I used coconut milk fat as a sort of finishing butter. Excellent addition! Next time I ll cook the thighs in coconut oil and add the coconut milk fat again. Definitely making this again! Thanks for sharing. Read More
Helpful
(1)
Lori Cross Chalson
Rating: 4 stars
10/03/2016
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. Read More
Helpful
(1)
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