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.
Doing this second time all ingredients in place was just. Wondering what do you have it with rice or just what is in the pot on the plate.
I Must say it’s test great smells great and I love it just trying to complete it lol my my partner was not helpful ?
Hi Dee!! Since it had potatoes, I usually just serve with some kind of vegetable or a salad and skip the rice. Hope you both LOVE it! 🙂
Not that I am much of a stickler for precise measurements in recipes, but I think that we need to get away from this concept of “20 to 25 turns freshly ground black pepper,” and things of this nature that seem to keep cropping up in recipes these days.
As anyone who is familiar with pepper mills will tell you, there can be a world of difference in output produced by a “turn” of pepper mills of different manufacture. In addition, some mills have multiple settings (“course”, “medium”, “fine”) which cause the unit to express different amounts of ground pepper per turn. Output can also be affected by the specific variety of peppercorn you are using in the unit (and there are a lot of different varieties, with different sized corns). Finally, in addition to my other mills, I happen to have a battery-powered pepper mill (that grinds with the push of a button) in which the notion of “turns” doesn’t even enter into it.
With all of these variables in play, it seems to me that an ingredient which has such a significant capacity to affect the final outcome of the dish, as pepper does, should be expressed with the same precision that the other ingredients are afforded in this recipe. Teaspoons and tablespoons are a time-honored way of expressing quantities in recipes, and when we veer off the path with things like “20 to 25 turns”, we risk sending the whole dish off into the weeds.
One final note: Please don’t rush to attack me for being hostile; nothing could be further from my intent. It’s just that it’s been my experience that the clear, rational expression of an opinion using simple, declarative English sentences on the Internet is often interpreted as hostility. If you re-read the above and find hostility within it, then I would suggest that the problem is with the reader, not the writer.
I am cooking this for the first time in my Romertopf. I did not use potatoes so was looking for a substitute – we’re not big on the carbs. I was going to use gluten free brown rice spaghetti but see a suggestion to use garbonza bean – that is what I will put in when I turn it in about an hour. Rather than go thru all of the browning processes, I placed all of the ingredients in the Romertopf then blended all the chicken, fennel, tomatoes and onion and spices while in the pot. My hubby has caught a cold so a tumeric based meal was my preference – glad I found your site! Lots of things look delish!
Glad you liked it and it worked out with the changes! I am with you on the turmeric. Now that back to school is here, I am adding turmeric to EVERYTHING 🙂
Made this for dinner for my husband and I last night and we both really enjoyed it! I don’t cook with fennel very often but after cooking this dish, I think I may start using it more!
I am using boneless chicken breast so I’m guessing it will not take 1.5 hours to cook – do you have a recommendation for cooking time? It smells divine! Thank you!
Hey! Boneless chicken breast takes about 20 to 25 minutes but the potatoes and fennel take longer so I would recommend cooking the vegetables first for about 15 to 20 minutes, then tossing in the chicken, making sure to coat with the seasonings and then continue cooking. Hope it works!
Hi, this looks great! Do you know how many Points Plus this would be? Thanks!
Making this now and the house is already smelling heavenly. It is so dang hot here in Mississippi (was 88F inside our older home last afternoon/ evening with A/C running nonstop all day!) that I couldn’t bear to use the oven which would heat it up in here earlier & faster. So, did the prep on the stove & am cooking it in my crockpot on high for 4-5 hours instead. May have to take out any liquid near the end to reduce the sauce, but I bet it turns out great. Thank you for sharing this recipe, my first time cooking with fresh fennel!
I used 3 breasts as that’s what I had and it only took 2 hours on high in my large oval crockpot, plus another 20 minutes to remove the liquid and gently simmer it on the stove to reduce it. I have to say this is the most flavorful yet easy dish I’ve had in years! Can’t wait to make it again.
Hi Katherine! So glad it worked with the changes. Thanks for taking the time to comment and let me know 🙂
I was so happy with the incredible flavor and ease of making this dish that I shared the link all over Facebook and encouraged my friends to try it!
Wow! Thank you so much Katherine!! 🙂
Part two of my long-ago comments about making this dish in a crockpot
For all the questions lately about using a crockpot for this recipe (please see next part of review, too!)
Looks delicious! Planning on making this tonight! Under the ingredients, for the chicken, it says “See notes”. Where are the notes?
Great question Ruby! That is a typo which I am removing right now. Hope you enjoyed it!!
This looks delicious! And simple! My two favorite things 🙂 and thankyou for the bright easy to read allergy alerts at the top of the recipe. As a mother of a child with multiple allergies (egg, fish, sesame, hazelnut and pecan) finding suitable recipes for our family (hubby is allergic to mushrooms and can only eat small amounts of cheese) can be really challenging/frustrating.
Hi Ruth! Thanks so much – I am in the process of linking those green allergy icons to their respective category so you will (soon!) be able to search by them. Right now, they aren’t 100% linked but it’s almost done!
Oh that’s a great idea 🙂 hurray!