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Haseena’s Middle Eastern Roasted Turmeric Chicken

Eat the Wind
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Course Main Course
Cuisine Middle Eastern
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.