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One Pot Turmeric Chicken with Vegetables
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
 

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.

Course: Mains
Cuisine: American
Keyword: One Pot Turmeric Chicken with Vegetables
Servings: 6 servings
Calories: 567 kcal
Author: Alyssa Brantley
5 from 4 votes
Ingredients
  • 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
Instructions
To Prepare:
  1. Peel and roughly chop the shallot.

  2. Trim fennel bulbs of greens and end. Thinly slice.

  3. 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.

  4. 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

  5. Measure oil, spices and grab fresh thyme.
To Cook:
  1. Preheat oven to 350F. Heat a large dutch oven (I used an oval 9 1/2 Quart Le Creuset)
  2. 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.

  3. 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.

  4. Remove the chicken pieces to another dish and set aside.

  5. Lower heat to medium and add shallots, fennel and potatoes to dutch oven.

  6. 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.

  7. Remove from heat, add tomatoes and fresh thyme. Place chicken pieces on top of vegetables.

  8. Cover and roast for 90 minutes. Check at about 45 minutes and spoon sauce over chicken to keep moist.

  9. Remove from oven and allow to cool for at least 15 minutes before serving. Sprinkle fresh parsley, serve and Enjoy!
Nutrition Facts
One Pot Turmeric Chicken with Vegetables
Amount Per Serving
Calories 567 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Cholesterol 136mg45%
Sodium 758mg33%
Potassium 1301mg37%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 1g1%
Protein 38g76%
Vitamin A 1295IU26%
Vitamin C 25.2mg31%
Calcium 87mg9%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

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