Lemony Curry Chicken with Vegetables--Cooked to Perfection in Clay!

Turmeric is amazing! It's an anti-inflammatory and it prevents cancer! Everywhere I look these days there is an article or a study or a blog post on the wonders of turmeric. It cures headaches, it’s refreshing in the summertime, it’ll give you energy, and so and so forth.

I asked myself: so is turmeric the latest cure-all super food fad or is there something to this little-known root that turns curry yellow? Turmeric has been used in Indian cooking and curries for thousands of years and is traditionally known as a very nutritious (and not to mention easy!) addition to your diet. I love to incorporate turmeric into as many dishes as possible, from my morning eggs to banana bread (just a dash).

This great recipe uses lemon and turmeric for chicken is delicious and it might be my current favorite.

Ingredients:

• ½ cup broth
• 1 whole chicken (3-4lb; whole or in pieces is fine)
• 1 T turmeric
• 1 T ground cumin
• 1 t cayenne pepper
• 1 T paprika
• 1 t sea salt
• 1 whole lemon
• 5 cloves garlic, chopped
• 1 large onion, chopped
• 1 lb carrots, chopped
• 2 bell peppers, chopped
• 1 c tomatoes, diced
• 1/2 c chopped cilantro

Directions: 

1. Add the broth to the clay pot
2. 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.
3. Rub the spice mixture all over the inside and outside of the bird.
4. 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.