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.
Thalia @ butter and brioche says
I am a massive fan of tumeric and it’s health properties.. it’s especially perfect for this time of year and cool weather here in Australia. I definitely need to make this dish!
EverydayMaven says
Thanks Thalia! It is perfect for a cool day!
Yael Reinhardt- Matsliah says
Oh, geez, as a vegetarian / almost vegan, this recipe may be my downfall. Seriously, looks and sounds amazing!
EverydayMaven says
Thanks Yael! I didn’t know you were a vegetarian – I have a ton of Veg and Vegan recipes and you could probably make this with all different root vegetables and some meaty mushrooms like portobello and it would be wonderful.
John@Kitchen Riffs says
I love turmeric! But I’m guilty of not using it enough — I definitely need to focus on it more. Starting with this dish! This is wonderful — exceptionally good stuff. thanks.
EverydayMaven says
It adds so much flavor John! You are so creative – I would love to see a turmeric infused cocktail from your kitchen!!
Cindy Marlow says
I’m making this with baby bok choy and fennel seed since my market was out of fennel bulb :-/
I’m also using fresh turmeric since it is in season and I don’t get to cook with it for very long.
I’ll let you know how it turns out. This looks like a good recipe for a tagine, too.
EverydayMaven says
I changed it for you Cindy! This would be great in a tagine. I would suggest adding the baby bok choy leaves near the end so they don’t get overcooked. Enjoy!
Cindy Marlow says
Wow! Was this ever a hit! I made it in an old electric skillet and i had to add liquid and shorten the cooking time but we were blown away. I also only had smokey paprika but the flavor combinations really worked.
EverydayMaven says
Love the idea of smokey paprika Cindy! So glad you all enjoyed it!! 🙂
Norma Chang says
Thanks for the inspiration, I am going to include turmeric on a regular basis in my dishes.
EverydayMaven says
Yes Norma! It’s really got a wonderfully complex flavor and the health benefits are incredible!
Cristin @ Pampered Teacher says
Looks amazing and my parsley is just coming up in the garden. I didn’t know turmeric was something I should be looking to consume regularly. Thanks for the tip!
EverydayMaven says
You just reminded me to pick up my herb starts to plant this weekend! I am going to put in parsley, basil, dill and cilantro.
Caroline @ Shrinking Single says
What a fabulous looking recipe. My Mum is amazed at the difference taking turmeric has had to her arthritis. It really seems like a miracle spice and something I am keen to eat more of.
EverydayMaven says
That is so great to hear Caroline! I have been encouraging my parents to eat more turmeric as well. Have a great day 🙂
Diane LeMay says
I would suggest substituting garbanzo beans aka chick peas instead of potatoes in this dish. Garbanzo beans absorb liquid and flavor just like the yukon potatoes. I would use a 15 oz can of garbanzo beans and rinse off the juices from the can.
Thank you for the fantastic recipes and the helpful pictures of preparation. Love your website!
EverydayMaven says
Thanks Diane! Great idea for those who eat beans 🙂
Liz says
A lovely recipe. Thank you and have a great day!
EverydayMaven says
Same to you Liz!
Mariposa says
Thank you, I am definitely saving this to try! I am just starting menopause and have learned what “fog brain” means and lack of memory (all new to me as I am normally on my A-game, to the point that I could be OCD). =) To any event, my dietitian/nutritionist who I am seeing to lose the weight; the same weight that I have put on since this hell has started mentioned tumeric to assist with memory (apparently something they give to Alzheimer patience’s). I….being an avid cook – had never used it (I am of latin decent) and didn’t know what to do with it. This looks delicious and something I have done in w/different seasonings and will definitely try with Tumeric. Thank you – looks delish!!! Not to mention looks pretty healthy and great for left overs – I am sure.
What would be the take on using sweet potato instead of white potatoes? Would the sweetness be awful tasting/just thinking to make it a little healthier? Not sure…I will try this exactly how you made it…thank you for your post and recipes…I am a fan!! (Trying everything to lose weight) =(
EverydayMaven says
Hi Mariposa!
Turmeric is awesome for so many things. I recently read an article that suggested that it may very well be one of, if not the most, healthy spice in the world.
If you want to use sweet potatoes, I would suggest the “Hana Japanese Sweet Potato” which is white fleshed and a bit milder in taste. I do think the Yams would offer too much sweetness for this dish. Another possible substitution could be peeled and cubed Parsnips or even cubed Cauliflower. Let me know which you try and good luck with your weight loss!
Jann says
I like your suggestions for substitutions given to Mariposa. Along with potatoes I have an intolerance for tomatoes so will have to leave those out. I don’t have a large Creuset pot but I do have a Visions Corning glass Dutch Oven. Do you think I should modify times or temperatures at all? An alternative for me would be to use one pot for the preparation and do the roasting stage in a Romertopf Clay cooker but of course with those you have to soak the clay pot, start with a cold oven and then turn on the heat. I suppose I might have to increase the time in the oven in that case. Ideas or suggestions, please. Thanks in advance.
EverydayMaven says
Hi Jann – any dutch oven will do as long as its large enough to accommodate. You could also use a roasting pan and cover it with tin foil.