Golden Turmeric Chicken and Chickpeas
Chicken thighs and chickpeas simmered in a fragrant turmeric, ginger and coconut sauce.
Prep10 min
Cook25 min
Total35 min
Serves4
Calories~450 / serving
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Chicken thighs and chickpeas simmered in a fragrant turmeric, ginger and coconut sauce. This one takes 35 min start to finish and serves 4. It earned a spot in our anti-inflammatory deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 35 min
- Everyday ingredients, most of them already in your pantry
- Tagged: anti-inflammatory, gluten-free, dairy-free
Our best tip: Black pepper is traditionally paired with turmeric.
About anti-inflammatory eating: this recipe uses foods common in Mediterranean-style, anti-inflammatory eating patterns. It isn't a treatment for any condition; talk with your doctor about your own health needs.
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Golden Turmeric Chicken and Chickpeas
Prep10 min
Cook25 min
Total35 min
Calories~450 / serving
Servings4
Ingredients
- 1 1/2 lb boneless chicken thighs, cut in chunks
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp ground turmeric
- 1 tsp cumin
- 1/4 tsp black pepper
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) light coconut milk
- 3 cups baby spinach
- 1 lime, juiced
Instructions
- Season the chicken with salt and brown in the oil in a large skillet. Remove.
- Cook the onion 5 minutes, then the garlic, ginger, turmeric, cumin and pepper for 1 minute.
- Add the chickpeas, coconut milk and chicken. Simmer 15 minutes.
- Stir in the spinach until wilted and finish with lime juice. Serve over brown rice.
Notes: Black pepper is traditionally paired with turmeric. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
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