Serves 4
45 min
Turmeric Chicken with Sumac and Lime
Recipe GLPR186a2e93e45bd1
Golden-hued bone-in chicken thighs infused with aromatic turmeric, garlic, and the bright citrus pop of fresh lime juice. A simple yet elegant Middle Eastern-inspired dish finished with a sprinkle of tangy sumac. Ready in under 45 minutes.
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Ingredients
1 teaspoon Ground turmeric
Sea salt
Freshly ground black pepper
4 Bone-in chicken thighs
2 tablespoons Grapeseed oil
¾ cup Water
4 Garlic cloves, minced
2 Fresh limes, halved
Sumac
Directions
Pat the chicken thighs dry with paper towels. In a small bowl, combine ground turmeric with a generous pinch of sea salt and freshly ground black pepper.
Rub the turmeric mixture evenly over both sides of each chicken thigh, coating well.
Heat grapeseed oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned chicken thighs skin-side down in the hot oil.
Sear the chicken for 5 to 6 minutes until the skin is golden brown, then flip and cook for another 3 to 4 minutes on the other side. Transfer the thighs to a plate.
Add the minced garlic to the same skillet and cook for about 1 minute, stirring frequently, until fragrant.
Pour in the water, scraping up any browned bits from the bottom of the pan. Return the chicken thighs to the skillet, skin-side up.
Reduce heat to medium-low, cover the skillet, and simmer for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Remove from heat. Squeeze the juice from the lime halves over the chicken and into the pan. Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the chicken and cooking liquid to a serving platter. Sprinkle generously with sumac just before serving.
