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.
- 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
- Add the broth to the clay pot
- 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.
- Rub the spice mixture 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.
- Add the remaining veggies to the VitaClay pot. Place the chicken on top of the vegetables
- Cook on “stew” for 2 hours. Add salt & pepper to taste.
- Serve over rice, quinoa, or with a side of salad greens.