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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.
Peel and roughly chop the shallot.
Trim fennel bulbs of greens and end. Thinly slice.
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.
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
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.
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.
Remove the chicken pieces to another dish and set aside.
Lower heat to medium and add shallots, fennel and potatoes to dutch oven.
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.
Remove from heat, add tomatoes and fresh thyme. Place chicken pieces on top of vegetables.
Cover and roast for 90 minutes. Check at about 45 minutes and spoon sauce over chicken to keep moist.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.