More turmeric. I am on an endless quest to ensure that our little family consumes turmeric regularly (regularly meaning at least twice a week).
This One Pot Turmeric Chicken with Vegetables is an easy way to accomplish that. Its a simple to prepare one pot meal that smells heavenly and tastes even better.
For me, when it comes to cooking with turmeric, my personal challenge is finding ways to use it creatively outside of just the typical East Asian and Indian dishes that I love.
I am proud to say that this recipe does exactly that. It has a unique flavor from the combination of spices that is smoothed out by the fennel, which pretty much melts into a creamy and wonderful sauce. The turmeric gently enhances the flavors and isn’t so bold that it is overpowering.
This has quickly become a family favorite. I hope you love it as much as we do!
Did you make this recipe? Please give it a star rating below!
This One Pot Turmeric Chicken with Vegetables is an easy way to accomplish that. Its a simple to prepare one pot meal that smells heavenly and tastes even better.
- 2 tablespoons olive oil
- 5 pound whole chicken cut into 8 pieces
- 1/2 tablespoons kosher salt
- 20 to 25 turns freshly ground black pepper or more to taste
- 1 large or 2 medium shallot, roughly chopped
- 2 medium fennel bulbs trimmed and thinly sliced
- 1 1/2 pounds russet or yukon gold potatoes cut into bite sized pieces
- 4 roma tomatoes approx 3/4 lb, quartered, seeds removed
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1/2 tablespoon ground cumin
- 2 sprigs fresh thyme
- finely chopped fresh flat-leaf parsley for serving
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Peel and roughly chop the shallot.
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Trim fennel bulbs of greens and end. Thinly slice.
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Wash and cube potatoes into 1" pieces. I like to leave the skin on for a more rustic dish but feel free to peel them if you prefer.
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Quarter the tomatoes and gently scoop or squeeze out seeds. Discard the seeds.%http://www.everydaymaven.com/wp-content/uploads/2015/05/IMG_1582-533x400.jpg
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Measure oil, spices and grab fresh thyme.
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Preheat oven to 350F. Heat a large dutch oven (I used an oval 9 1/2 Quart Le Creuset)
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over medium high heat. Once hot, add oil and then chicken pieces (top side down). Sprinkle with some of the kosher salt and freshly ground black pepper.
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Brown for 6 to 8 minutes or until skin releases and has some nice color. You are not fully cooking the chicken, just rendering the skin a bit and adding some color and flavor.
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Remove the chicken pieces to another dish and set aside.
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Lower heat to medium and add shallots, fennel and potatoes to dutch oven.
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Toss to coat in remaining oil and sprinkle remaining salt, pepper, turmeric, paprika and cumin on. Toss again until well coated and continue cooking 3 to 4 minutes, stirring frequently.
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Remove from heat, add tomatoes and fresh thyme. Place chicken pieces on top of vegetables.
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Cover and roast for 90 minutes. Check at about 45 minutes and spoon sauce over chicken to keep moist.
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Remove from oven and allow to cool for at least 15 minutes before serving. Sprinkle fresh parsley, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Just made this again, has been a favorite for years! It’s been almost impossible to find fennel around here (south central Mississippi) so have had friends in the region looking for me and finally scored some this past week, yay! When fresh fennel wasn’t available, I used dried Fennel seeds which gave the dish a little of that flavor but nothing near the fresh bulbs. So very glad to have stumbled upon this recipe! It’s at the top of the top ten of my saved recipes.
Wow, that is such high praise! I appreciate the compliment and you taking your time to let me know! 🙂
This looks great! Do you think I could use sweet potatoes instead of Yukon gold?
Hi Katie, Yes! Sweet potatoes will work but they may fall apart a bit.
I’ve made this recipe numerous times and it always comes out tasting yummy. I use one fennel bulb instead of two .
Love hearing it Barbara! Thanks for taking the time to comment and let me know 🙂
Wow, I’ve not thought of using turmeric in non-Indian recipes really until I saw this recipe. So easy to prepare and a very colourful plate of food.
Thanks Jane!! This is such a good and easy meal 🙂
Alyssa, I have made this recipe (to die for!) in the oven & also slow cooker. Have you tried making this dish in an Instant Pot? Got one for Christmas last year & eager to try new dishes, but not sure on timing.
Hey Katherine! I haven’t but it’s on my list so I need to get on it. One of my favorite cool-weather dinners for sure!
I agree, this sounds wonderful and I know would be a hit at home…except I am having
trouble with cumin. Any suggestions for other flavors to try? I may just leave it out and give it a try.
Thanks! Barbara
How about Garam Masala Barbara?
Has anyone tried put it in a crockpot for the final cooking stage rather than the oven?
I was wonder the same. I don’t have a Dutch oven .
I have not tried it but I think it wouldn’t be as good – the slow cooker creates a very moist cooking environment and none of the liquid will cook off! If you try it, let me know!