Turmeric Chicken is an easy weekday meal, which is fortunate for me because this is Peter’s absolute favourite! This recipe calls for bone-in chicken thighs, but I like to use chicken breasts. If using chicken breasts, you may need to increase the cooking time a bit. This recipe also comes with a vegetarian option.



Turmeric Chicken served with Shirazi Salad and Zereshk Polo (Barberry Rice).



  • 1 tsp ground turmeric
  • sea salt and freshly ground black pepper
  • 4 bone-in chicken thighs
  • 2 tbsp olive oil
  • 3/4 cup water
  • 4 cloves garlic, minced
  • 2 tbsp lemon juice (optional)


  1. In a small bowl, mix the turmeric with 1 tbsp of salt and 2 tsp of pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
  2. Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides. Pour in the water and add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Cook for about 25 minutes, or until the chicken is fully cooked.
  3. Stir in lemon juice (optional).
  4. Transfer the chicken to a serving plate, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Pour the sauce over the chicken and serve with rice.


Use whole portobello mushrooms in place of the chicken or use 1 pound of firm tofu, well drained and cut into slabs 1 inch thick.


He’s a happy boy!

I hope you enjoy turmeric chicken as much as we do!


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