Haseena’s Middle Eastern Roasted Turmeric Chicken
When I visited Copenhagen, I made a new friend from Oman who made us the yummiest roast chicken for dinner. This dish is so easy to put together and is bursting with flavor from the turmeric, onions and lemon juice.
Haseena’s Middle Eastern Roasted Turmeric Chicken
Servings 4 people
Ingredients
- 2 lbs chicken thighs (1 kg)
- 1 Tbsp turmeric powder
- 1 Tbsp olive oil
- 1 onion yellow cut into quarters
- 2 large carrots cut into 1 inch thick pieces
- 4 medium potatoes cut into quarters
- 1 ½ tsp salt
- Black pepper to taste
- Lemon juice from ¼ lemon
Instructions
- Marinade chicken thighs with 1/2 tablespoon turmeric and 1 teaspoon salt. Marinade for 30 minutes to 1 hour in the fridge
- Preheat oven to 175°C (350°F).
- Parboil the potatoes and carrots for 10 minutes over high heat. Drain and set aside.
- Heat up 1 tablespoon olive oil in a large pan. Add onions and chicken thighs skin down in the pan over medium high heat. Let it cook for 5 minutes until the skin is golden brown. Remove onions and chicken and place in a baking pan.
- Place the parboiled potatoes and carrots in the same large pan that was used to fry the chicken. Coat the vegetables with the leftover oil over medium heat. Add ½ tablespoon turmeric and ½ teaspoon salt. Stir and make sure that the vegetables are well coated with the turmeric and salt.
- Add the vegetables in the baking pan with the chicken thighs. Bake in the oven for 25 to 30 minutes.
- When it’s ready, squeeze lemon juice over the dish and serve with couscous or basmati rice.
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