Turmeric Chicken & Veggie Recipe

In my quest to reduce my intake of meat and poultry products, I’ve been experimenting with recipes that work just as well with organic meats as they do with organic vegetables. I don’t have my entire family on the whole foods, reduced-meat diet (not yet!), so often I find myself making two different meals. And it really helps if I can use the

same spices for two “different” dinners.

Which brings me my newest recipe, Turmeric Chicken / Turmeric Vegetables.

Turmeric is a powerful anti-inflammatory and anti-oxidant that has scientifically-proven health benefits. Studies show that turmeric’s active compound, curcumin, helps to prevent heart disease, cancer, and Alzheimer’s disease. In addition, it has been shown to alleviate symptoms of arthritis and depression. Food is medicine, folks, and this superfood not only packs a potent health-benefit punch, it also tastes delicious in this turmeric-spiced dish!


(Serves 4-6)

Poultry version-
5 bone-in, skinless, chicken thighs
6 skinless chicken drumsticks

Vegan version-
1 head cauliflower, cut into 2” chunks
1 cup frozen peas
2 cups purple potatoes, cut into 2” cubes

Seasoning (both versions)
1 1/2 teaspoons ground turmeric
3 teaspoons salt, divided
1/2 teaspoon ground black pepper
4 tablespoons avocado oil
1 medium white (or yellow) onion, chopped
2 cloves garlic, chopped
1 tablespoon dry cooking sherry (or white wine) – optional
3 tablespoons freshly-squeezed lemon juice
2 tablespoons chopped parsley, for garnish


*Make 3-4 slits on the top of each chicken drumstick and chicken thigh
*Place chicken (or vegetables) in a large bowl.
*Season with turmeric and 2 teaspoons salt
*Mix until well-coated
*Warm the oil over medium heat in large pan
*Add the chopped onion, and season with remaining salt
*Sauté onion until translucent and tender, for about 8 minutes
*Add garlic and sauté another 2 minutes
*Add sherry (or white wine), if you choose to add
*Add chicken (or vegetables) to the pan and cook 5 minutes on each side.
*Add lemon juice and 1/4 cup hot water (1/3 cup for vegetable version), scraping sides of pan
*Turn the chicken (or vegetables) to fully coat in sauce, continuing to scrape sides of pan
*Reduce heat to low, cover pan with tilted lid (fully cover for vegetables).
*Simmer for 35 minutes, turning contents occasionally
*Garnish with parsley

Video link: https://www.youtube.com/watch?v=T7rf00Ei4NY

So there you have it! A healthy recipe, spiced with a powerful anti-oxidant, that both your meat-lovers and vegetarians will enjoy!

Live Young,