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Clay Pot Spicy Turmeric-Lemon Chicken & Veggies

March 17, 2017

Clay Pot Spicy Turmeric-Lemon Chicken & Veggies

Turmeric, turmeric, turmeric! Everywhere I look these days there is an article or a study or a blog post on the wonders of turmeric. It fights cancer! It cures headaches! It’s refreshing in the summertime! It’ll give you energy! Is turmeric the latest cure-all super food fad or is there something to this little-known root that turns curry yellow?

I discovered turmeric a few years ago when these types of articles started popping up, but I have also always loved Spanish rice, and I was looking for a good way to flavor my rice and give it that bright yellow color. Saffron is traditionally used, but it is very expensive and hard to find good quality. So I read that turmeric is known as the “poor man’s saffron” and that it has tremendous health benefits and a unique taste of its own. Not to mention it’s been used in Indian cooking and curries for thousands of years and is traditionally known as a very nutritious addition to your diet. 

Now I sprinkle a little turmeric powder in everything, from my eggs to soups and rice to banana bread (just a little—too much will make things bitter). When I add it to the oil before making popcorn, it gives the popcorn a bright yellow color as well and adds just a hint of flavor. This recipe for lemon-turmeric chicken is quickly becoming a favorite recipe in my household. I hope you enjoy it as much as I do, and that you find more ways to incorporate turmeric into your family’s meals.

Ingredients:

  • 1/2 c broth
  • 1 whole chicken or pieces (3-4lb)
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 1/2 cup chopped cilantro
  • 1 pound carrots, chopped
  • 2 red bell peppers, chopped
  • 2 tomatoes, chopped
  • 1 whole lemon
  • 1 T ground cumin
  • 1 T turmeric powder
  • 1 T paprika
  • 1 t cayenne pepper
  • 1 t real salt
  • 1/2 t ground black pepper

Directions:

  1. Add the broth to the bottom of the VitaClay pot
  2. Stuff the chicken with half of the onions, garlic and cilantro
  3. In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well.
  4. Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.
  5. Add the remaining veggies to the VitaClay pot. Place the chicken on top of the vegetables
  6. Cook on “stew” for 2 hours. Add salt & pepper to taste.
  7. Serve over rice, quinoa, or with a side of salad greens.

 



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