Ginger Turmeric Braised Chicken with root vegetables and rice. This nutrient-rich meal only requires one pot and is packed with flavor and health benefits!
Most of us go through cooking peaks and troughs on a revolving basis. We have moments that make us feel like accomplished cooking ninjas, as well as botched attempts that make us want to toss ourselves on the floor like limp ragdolls. During my own culinary sinusoidal lows, I remind myself the purpose of it all. Above making a living at it, I cook to nourish, to sustain and elevate health, to have my own tiny impact on the direction of the food industry.
One of my motivations for cooking at home is knowing where all of the ingredients are sourced. I get an unparalleled satisfaction during the preparation process and derive more enjoyment out of consuming the food when I have a good understanding of where all of the ingredients were sourced. In this sense, the more information I have regarding inputs, the better. Way I see it, knowledge is bliss.
It gives me a sense of satisfaction knowing I selected humanely-raised meat, organically-grown vegetables, and knowing all of the flavors I’ve added come from companies whose visions on the environment and sustainability align with mine. In this way, the motivating and therapeutic side of cooking is enhanced knowing I’m cooking with purpose.
My favorite way of preparing chicken is slow-cooking it with a plethora of sustainably-sourced spices. Using Frontier Co-Op’s Ground Turmeric as the front-runner in the spice department, the chicken turns out with a vibrant yellow hue. Frontier sources their turmeric from small farmers in Sri Lanka, to whom they gave a grant in order to build a training facility, where farmers are educated on organic, sustainable growing practices. All of Frontier Co-op’s products have a story and are sourced with great care always being fair to people and planet (learn more about Frontier’s sourcing here).
I also used Frontier’s paprika, cumin, and coriander, and even a pinch of cinnamon to lend a little bit of a curry affect to the recipe. Fresh ginger is applied in volume, along with coconut milk to round out the flavor into a creamy medley of aromatic flavor. Adding turnips, carrots, and a head of kale, we’re getting a hefty dose of veggies along with our protein.
While this recipe can certainly be made in a slow cooker, I shaved off hours of cook time by braising it in an oven-safe saucepan. You can also use a Dutch oven, a large cast iron-skillet, or even a paella pan. Serve over steamed brown rice, and you’re in for a super comforting yet healthful meal!
Chicken gooooood <- name that movie.
Ginger Turmeric Braised Chicken
Ingredients
For the Ginger-Turmeric Coconut Sauce:
- 1 (14-oz) can full-fat coconut milk
- 3 tablespoons fresh lime juice
- 1½ teaspoons ground turmeric
- ½ teaspoon paprika
- 1/2 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon sea salt to taste
For the Chicken and Vegetables
- 3 tablespoons coconut or olive oil
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 2 medium turnips peeled and chopped
- 3 cloves garlic minced
- 1 3-inch piece ginger peeled and grated
- 4 to 5 pounds bone-in chicken pieces I used thighs and drumsticks
- 1 head lacinato kale chopped
For serving:
- Cooked brown rice
- Chopped roasted peanuts
- Cilantro
Instructions
Prepare the Ginger-Turmeric Sauce:
- Add all ingredients for the sauce to a small blender and blend until completely combined. Set aside until ready to use.
Prepare the Chicken and Vegetables:
- Heat the coconut oil to medium-high in a large oven-safe saucepan or Dutch oven. Add the onion and saute, stirring occasionally, until is turns translucent and begins to brown, about 8 minutes. Add the carrots, turnips, garlic, and ginger, and continue cooking, stirring occasionally until very fragrant, about 3 to 5 minutes. Transfer the veggies to a bowl and place the saucepan back on the burner, and preheat the oven to 375 degrees F.
- Keeping the heat at medium-high, place the chicken on the hot surface, skin-side down. Cook until skin is golden-brown and crispy, about 3 to 5 minutes. Flip the chicken and cook an additional 3 to 5 minutes.
- Pour the ginger-turmeric coconut sauce into the saucepan with the chicken, along with the sauteed vegetables. Stir and arrange the chicken and veggies until everything is coated in the sauce. Cover the saucepan and place on the center rack in the preheated oven. Bake for 40 to 50 minutes, or until internal temperature of the thighs and drumsticks reads 180 degrees F or higher. Note: if using chicken breasts, cook to 165 degrees F
- Add the chopped kale, cover, and place saucepan back in the oven until kale has wilted, about 3 minutes. Stir everything together until kale is incorporated into the dish.
- Serve turmeric chicken and veggies over cooked brown rice. Spoon sauce over the rice, and add sea salt to taste.
Nutrition
This post is sponsored by Frontier Co-Op. I was compensated for my efforts, but all opinions are my own. Thank you for supporting the brands that help make this site possible.
More Braised Chicken Recipes:
- Lemony Braised Chicken and Kale
- Braised Chicken and Artichokes
- Coconut Harissa Curry Braised Chicken with Root Vegetables
Hello! I’m so glad your recipe is still floating around; I made this last night and I will make it again.
The flavors were well balanced and the use of turnip added a nice layer of flavor! I forgot to put the kale in at the last minute, but will do it with left overs. It was an easy prep for the result!
I did do the sauce in the blender, but I think I’ll try it whisked next time to reduce clean up.
I’ll come back to the roasted root again!
Thanks, Julia!
I’m happy to hear you enjoy it, Terri! I love how the flavors turn out too and I’m happy you came across the recipe. I appreciate the kind words and feedback! xo
Movie : 5th Element.
Thank you for this recipe!! I am cooking it as part of a gut/infection healing week.
This was very good! My husband and I are on a strict detox diet, and all the ingredients but the paprika, rice and peanuts are allowable (which is great). We also subbed out the turnips for sunchokes.
Our nutritionist recommended using turmeric, but we never had a good recipe to try it with, so thank you.
You’re very welcome, Trish! I’m so happy you and your husband enjoyed it. Sunchokes sound amazing!!
How would I alter the instructions to cook in a slow cooker?
this would be a hit in my house! we love ginger, turmeric and of course braised chicken! GIMME GIMME! love the color
Great dish! I made it this weekend. Two recommendations, hope you don’t mind.
Prep time is a lot longer about 15-20 minutes, so I would increase that.
Also, needs more salt. And finally, I would increase the time to brown the chicken pieces didn’t get crispy in 3-5 minutes.
But overall a really great dish. Thank you!
Thanks a bunch for the feedback, Alexis! I definitely added a bunch of salt, too, I just keep the amount in my recipes low and specify “to taste,” as so many folks have to watch their sodium intake. I’ll make a note of the longer prep time – thanks for paying attention to this and for reporting back! 😀
So happy to help. I love all of your recipes. 🙂 I’ll let you know if I have any changes to others.
I made this last night and not only did it fill my home with the most yummy smells, but it was deliciously satisfying. The turnips have a nice bite to them which goes well with the creamy coconut. I always keep some homemade ginger garlic paste in the fridge and am constantly on the lookout for new recipes in which to use it, this was perfect.
Yeeeees, I love the way these types of recipes make my home smell, too. So warm and inviting! I’m so glad you like the recipe, and thanks so much for your kind words Eva!
oh my goodness!!!!!! this was AMAZING thanks for an awesome dinner 🙂 happy spring
This looks so delicious. I wish I can a large bowl of this turmeric chicken and rice on this chilly day!
I couldn’t agree more! Knowing where our food is sourced and that it has been harvested or raised sustainably is not only good for our health, it’s good for our planet. I’m always on the look out for more recipes using turmeric, so this one has been pinned!
ginger and turmeric are two ingredients that naturally go together..i could see them being made in my house very soon… i know what you mean by cooking highs and lows,,,but the goal is to never stop cooking 🙂
Turmeric and ginger are both so healing and I love how you’ve combined them in this dish! I”m sick right now and this meal looks super comforting 🙂
Great recipe! I can’t wait to try it. Turmeric adds wonderful flavor and color. Thank you.
I love knowing where my food comes from too – it’s so important to pay attention to! I’ve recently started using turmeric a lot more and I’m loving the flavor and color. I must try this gorgeous braised chicken!
I just LOVE turmeric–this looks fabulous, Julia! And I totally agree that knowing the ingredients were well-sourced makes the food taste so much better.
So good for the soul! This is definitely a feel-good meal! 😀