With Monday coming around, work, school, and regular duties are also nearing. If you struggle to think of easy recipes that come together for mealtime in a jiffy, this one-pot turmeric chicken and potato recipe is definitely something to keep in your arsenal. It is bursting full of flavours, doesn’t need too many extra ingredients and can be customised to you and your family’s preferences.
Health benefits of Turmeric
By adding turmeric to your food, you get several health benefits. Due to turmeric’s active compound, curcumin, it has potent anti-inflammatory and antioxidant benefits when added to food. It rivals NSAIDs for easing osteoarthritis pain and improving joint function. Curcumin combats oxidative stress, protecting cells from damage linked
to ageing, cancer, and heart disease.
Regular intake supports brain health by boosting BDNF levels, potentially delaying Alzheimer’s and enhancing memory. It aids blood sugar control, improving insulin sensitivity and A1C in diabetics while reducing BMI. Heart benefits include better cholesterol/triglyceride profiles and endothelial function, lowering cardiovascular risk.
Digestive perks encompass reduced bloating, IBS symptoms, and ulcerative colitis inflammation. Antimicrobial properties fight infections; studies show promise against depression, arthritis, and metabolic syndrome. Pair with black pepper (piperine) to boost absorption up to 2,000%—aim for 1 tsp daily in curries, teas, or golden milk. Safe in culinary doses, though high supplements may interact with medications.
This recipe is shared by content creator Ruhama Shitrit on Instagram.
Watch the video here –
View this post on Instagram
One-pan Turmeric Chicken And Potatoes Recipe
Ingredients:
- 8-10 chicken thighs, bone-in and skin-on
- 2 sweet onions, cut to halves and sliced
- 5-6 whole garlic cloves, peeled
- 15-20 small gold potatoes, cut to quarters
- 5 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of turmeric
For the sauce:
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of turmeric
- 1 tablespoon of date syrup
- 1/4 cup of hot water
Garnish- fresh dill leaves and flaky salt
Method:
- On a skillet pan on medium heat, pour the olive oil. Add the salt, pepper, and turmeric.
- Add the sliced onions. Fry and mix for 2-3 minutes until they get a clear colour.
- Add the chicken thighs on top. Fry them from both sides at least 5 minutes to get a nice colour.
- Add the garlic cloves and the potatoes around and on top of the chicken thighs.
- To make the sauce, put all the ingredients in a small bowl and mix them well.
- Using a tablespoon, pour the sauce on top of the chicken and the potatoes.
- Cover with a lid and cook it on low heat for 1 hour.
- Transfer to convection broil on 450F for 5-7 minutes to get a nice golden colour.
- Garnish with dill leaves and flaky salt. Enjoy!
