Turmeric Chicken
GLUTEN FREE · DAIRY FREE OPTION · NUT FREE · PALEO ·AIP
This is a diet staple for me and is in constant rotation every week, simply because it’s both easy and delicious! It’s also a simple, and very effective, way to sneak in more turmeric into your diet , so that you can get all its anti-inflammatory benefits along with its deliciously warming flavour, which just works so well with the chicken.
THE INGREDIENTS
Chicken Breast
You can either use two regular chicken breasts, or around 6-8 smaller breast fillets. I prefer the smaller fillets, when I can find them, as they are more tender and quicker to cook.
Turmeric
The key anti-inflammatory player in this recipe. For a full rundown on turmeric’s hero spice status, click here.
Olive Oil
A Mediterranean diet staple, olive oil is rich in antioxidants and healthy monounsaturated fats and has anti-inflammatory properties.
Be sure to opt for cold-pressed extra virgin olive oil.
Salt & Pepper
Ghee
Possibly one of my favourite ingredients ever! Ghee has a lovely nutty taste and is an excellent alternative to butter, particularly in savoury cooking. Due to the removal of the milk solids, it is both lactose-free and casein-free and so is very well-tolerated, although may still need to be avoided by those with severe dairy allergies (in which case, olive oil would be a suitable alternative, making the recipe dairy free).
Ghee is also a key ingredient in a gut-healing diet as it contains butyrate: a source of energy for the cells lining the colon, anti-inflammatory and can improve intestinal permeability.
Tips
You may want to wear gloves when handling the chicken, especially for the prep, as turmeric stains and you could be left with yellow-tinged fingertips! It comes out of course, after several washes, but if you want to avoid it entirely, gloves are the way to go.
Serving Suggestion
Turmeric chicken goes great with:
Steamed or oven-roasted veggies
Cauliflower rice
Mashed potatoes
Your favourite salad
TURMERIC CHICKEN
Ingredients
- ½ tsp – 1 tsp turmeric
- 1-2 Tbsp olive oil
- Salt and pepper, to taste
- 1 Tbsp ghee
Instructions
- Massage the chicken breasts with the olive oil and about 1/4 tsp - 1/2 tsp turmeric (depending on their size) on each. Add salt and pepper if desired.
- Leave to marinade in a bowl in the fridge for at least 2 hours, or even overnight.
- Add the ghee to a griddle pan.
- Add in the chicken breasts and cook for approx.. 10 mins on each side (this will vary depending on the size) until cooked through.
- Place in a dish and pour the juices from the pan on top before serving.
Notes:
· For a dairy free option, use olive oil in the griddle pan instead of ghee.