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These turmeric chicken thighs with quinoa are sure to add a little color and spice to a cold winter night. Serve them with lime wedges, a mix of fresh mint and cilantro, and greek yogurt for a beautiful plus flavorful feast! Not convinced? Did I mention this is also an easy one-pot dish that’s healthy too? The turmeric, which gives the chicken a lovely golden color, provides many health benefits. Quinoa, the other main ingredient, is also quite healthy. I swapped it in for white rice because it’s lower in calories and carbohydrates but higher in protein and fiber!
Notes on Quinoa Choice and Cooking
Quinoa comes in different varieties – white, red, and black are the most common. You can also find tricolor mixes. From what I can tell, there is not a big difference in how they taste or cook. I’ve made this recipe with both white and red quinoa.
White quinoa is probably the closest substitute for white rice – I think it gets the fluffiest. If you use white quinoa in this dish it will turn a lovely golden color due to the turmeric. Use white quinoa if you want a fluffier rice like texture.
I generally prefer red quinoa. I think it’s a little chewier and nuttier – plus I like the color. It also seems to holds it’s shape better during cooking which makes it great for salads. Use red quinoa if you like a slightly chewier texture and the red color! You may need to let it cook 5 minutes longer.
Fun Food Fact: Did you know that combining turmeric with black pepper greatly boosts its health benefits? Curcumin, the healthiest compound in turmeric, isn’t easily absorbed by the body. However, a key compound in black pepper, piperine, has been shown to increase curcumin absorbtion by up to 2000% percent!
Looking for more one-pot chicken recipes? Try my Hunter’s Chicken Stew.
Turmeric Chicken Thighs with Quinoa
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
Description
This recipe is adapted from a Food & Wine recipe: Turmeric Chicken and Rice.
Ingredients
- 8 chicken thighs, bone in with skin
- salt and pepper
- 2 tbsp coconut oil
- 2 tsp turmeric
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 inch piece of ginger, minced
- 2 tsp curry powder
- ½ tsp cumin
- ½ tsp cinnamon
- 2 plum tomatoes, chopped
- 2 cups quinoa
- 2.5 to 3 cups chicken stock
- 3 bay leaves
- 1 tbsp fish sauce
- 1–2 limes, cut into wedges
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
Instructions
- Pat chicken dry and season with salt and pepper. Heat coconut oil in large dutch oven. Sprinkle turmeric over the oil. Add chicken skin side down and cook over medium heat for 8 minutes, turning at the half way point. Transfer the chicken to a plate.
- Add the onion, garlic, and ginger to the pot. Cook for 5 minutes stirring occasionally. Add the curry powder, cumin, cinnamon, rice and tomatoes. Stir together and cook for 1-2 minutes. Nestle the chicken thighs on the rice mixture skin side up. Add the broth, bay leaves, and fish sauce and bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes. Check to see how quinoa is cooking. Simmer another 15 to 25 minutes until quinoa is cooked and liquid is absorbed. Cover and let stand for 5 minutes before serving. Serve with lime wedges, fresh herbs, and greek yogurt.
