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    Home » Recipes » Chicken Recipes

    Turmeric Chicken with Sumac and Lime

    Published: Oct 8, 2014 · Modified: Dec 22, 2020 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This succulent chicken dish was the main course for our Persian dinner a while back. It was rich and absolutely delicious!

    Turmeric Chicken with Sumac and Lime

    Chicken thighs are tossed in a mix of turmeric, salt and pepper and braised in a garlicky cooking liquid until tender. The pan juices are then reduced into a delicious sauce and poured over the chicken, which gets a sprinkling of sumac. A garnish of lime is the perfect, tangy accompaniment to the rich chicken.

    Turmeric Chicken with Sumac and Lime

    We really enjoyed this meal. I served it with steamed basmati rice, Turkish Roasted Tomato and Red Pepper Dip and Fresh Herb Platter (Sabzi Khordan).

    Turmeric Chicken with Sumac and Lime
    The New Persian Kitchen – Louisa Shafia

    Serves 4

    1 teaspoon ground turmeric
    Sea salt and freshly ground black pepper
    4 bone-in chicken thighs
    2 tablespoons grapeseed oil
    ¾ cup water
    4 cloves garlic, minced
    2 juicy limes, halved
    Sumac, for garnish

    In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.

    Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 2 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.

    Dust the chicken with sumac and pepper, garnish with lime halves, and serve.

    Big Flavors Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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