Ginger and Turmeric Chicken

Name: Ginger and Turmeric Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces chicken thighs (bone-in, skin-on); 2 tbsp olive oil; 1 tbsp fresh ginger (minced); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 1 cup coconut milk (full-fat); 1 tbsp soy sauce (low sodium); 1 tbsp honey

45 min 4 servings Easy

All Recipes

Savoury chicken dish infused with aromatic ginger and earthy turmeric, perfect for a delightful dinner.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Ginger and Turmeric Chicken is a vibrant and flavourful dish that combines the warm, spicy notes of ginger with the earthy undertones of turmeric. This dish not only tantalizes your taste buds but also brings the potential health benefits of these two powerful ingredients. Turmeric, widely known for its anti-inflammatory properties, pairs beautifully with ginger, which can aid digestion and add a zesty kick to your meal. Together, they create a perfect harmony of flavours that is both comforting and invigorating.

Instructions

Prepare the chicken

Pat the chicken thighs dry with paper towels. In a large bowl, combine olive oil, minced ginger, ground turmeric, ground cumin, salt, and black pepper. Add the chicken and coat well with the mixture. Set aside.

Pro tip: For best results, marinate the chicken for at least 30 minutes.

Preheat oven

Preheat your oven to 375°F (190°C).

Sear the chicken

Heat a large oven-proof skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Turn and sear the other side for 2 minutes.

Pro tip: Ensure the skillet is hot before adding the chicken to achieve a good sear.

Bake the chicken

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

Pro tip: Use an instant-read thermometer to check the temperature at the thickest part of the thigh.

Prepare the sauce

While the chicken is baking, whisk together coconut milk, soy sauce, and honey in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes until slightly thickened.

Pro tip: Adjust the sweetness by adding more honey if desired.

Serve

Remove the chicken from the oven and let it rest for a few minutes. Serve with the prepared sauce drizzled over the chicken.

Pro tip: Garnish with fresh cilantro or green onions for added freshness.

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Tips & Tricks

Marinate the chicken for at least 30 minutes for deeper flavour.
Use fresh ginger for a more pronounced taste.
Pair this dish with basmati rice for a complete meal.
Adjust the turmeric and ginger amounts to suit your taste preferences.

Frequently Asked Questions

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes. For best results, marinate up to 2 hours.

What internal temperature should chicken reach?

Chicken should reach an internal temperature of 165°F (74°C).

Can I use chicken breasts instead of thighs?

Yes, but adjust the cooking time as chicken breasts may cook faster. Ensure they reach 165°F (74°C).

Is there a substitute for coconut milk?

You can use heavy cream or a non-dairy alternative like almond milk, though it may alter the flavour.

How can I make the dish spicier?

Add a pinch of cayenne pepper or a chopped chili to the marinade for extra heat.

Serving Suggestions

Serve this Ginger and Turmeric Chicken with a side of steamed basmati rice or quinoa to soak up the delicious sauce. A side of steamed vegetables like broccoli or green beans would add a nice touch of freshness. This dish can be made ahead and stored in the refrigerator for up to 3 days, allowing the flavours to deepen over time. Reheat gently on the stovetop or in the microwave before serving.