Honey Roasted Turmeric Chicken
As promised, here is one of my favorite chicken recipes. This makes a fabulous accompaniment to a heaping serving of Sesame Garlic Roasted Broccoli.
I love this recipe because it’s simple and quick. You can make the sauce in 10 minutes the day before or morning of and marinate the chicken for a while, or make it right before you cook it.
Either way it tastes great. I also prefer to cook this in the iron skillet, but whatever your favorite pan is will work just fine. Put it over some quinoa or brown rice, serve with a side of Sesame Garlic Roasted Broccoli and BAM. Dinner is done.
*With a small serving of brown rice and lots of broccoli, this serves 2 people (with little to no leftovers, which we’re always disappointed about). For feeding more people or “bottomless pit” type eaters, I would strongly recommend at least doubling this recipe*
Honey Turmeric Chicken
Prep time: 10-15 minutes Cook time: 15-20 minutes Serves 2
4 boneless, skinless chicken thighs
2-4 cloves of garlic (to taste)
1 Tbsp of raw, local honey
1 Tbsp soy sauce or substitute (Bragg’s Amino Acids recommended)
1 tsp turmeric
Pinch of cayenne pepper
Pinch of salt (if you use Bragg’s, omit the salt)
1 Tbsp of oil (coconut, olive or avocado)
Optional: 1-3 tsp of Sriracha for some heat
Finely mince garlic
Mix garlic, honey, soy sauce, turmeric, cayenne pepper and salt in a bowl (large if you’re going to marinate the chicken. Small-medium if you’re just going to pour the sauce over the chicken)
If marinating: place raw chicken in bowl with sauce, turning a few times to make sure each piece is coated.
Cover container and place in the fridge until you’re ready to cook
When you're ready to cook: heat oil in skillet over medium-high heat, place chicken thighs in pan. Pour remaining sauce over the chicken in the pan. Heat until chicken is cooked through.