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Ginger and Turmeric Braised Chicken

Ginger Turmeric Braised Chicken with root vegetables and rice. This nutrient-rich meal only requires one pot and is packed with flavor and health benefits!

Ginger-Turmeric Braised Chicken with Rice and Root Vegetables - an incredibly nutritious one-pot meal. #paleo #healthy

Most of us go through cooking peaks and troughs on a revolving basis. We have moments that make us feel like accomplished cooking ninjas, as well as botched attempts that make us want to toss ourselves on the floor like limp ragdolls. During my own culinary sinusoidal lows, I remind myself the purpose of it all. Above making a living at it, I cook to nourish, to sustain and elevate health, to have my own tiny impact on the direction of the food industry.

One of my motivations for cooking at home is knowing where all of the ingredients are sourced. I get an unparalleled satisfaction during the preparation process and derive more enjoyment out of consuming the food when I have a good understanding of where all of the ingredients were sourced. In this sense, the more information I have regarding inputs, the better. Way I see it, knowledge is bliss.

It gives me a sense of satisfaction knowing I selected humanely-raised meat, organically-grown vegetables, and knowing all of the flavors I’ve added come from companies whose visions on the environment and sustainability align with mine. In this way, the motivating and therapeutic side of cooking is enhanced knowing I’m cooking with purpose.

Ginger and Turmeric Braised Chicken with turnips, kale, and carrots in coconut milk broth | TheRoastedRoot.net #healthy #dinner #recipe

My favorite way of preparing chicken is slow-cooking it with a plethora of sustainably-sourced spices. Using Frontier Co-Op’s Ground Turmeric as the front-runner in the spice department, the chicken turns out with a vibrant yellow hue. Frontier sources their turmeric from small farmers in Sri Lanka, to whom they gave a grant in order to build a training facility, where farmers are educated on organic, sustainable growing practices. All of Frontier Co-op’s products have a story and are sourced with great care always being fair to people and planet (learn more about Frontier’s sourcing here).

I also used Frontier’s paprika, cumin, and coriander, and even a pinch of cinnamon to lend a little bit of a curry affect to the recipe. Fresh ginger is applied in volume, along with coconut milk to round out the flavor into a creamy medley of aromatic flavor. Adding turnips, carrots, and a head of kale, we’re getting a hefty dose of veggies along with our protein.

Ginger-Turmeric Braised Chicken with Rice and Root Vegetables - an incredibly nutritious one-pot meal. #paleo #healthy

 

While this recipe can certainly be made in a slow cooker, I shaved off hours of cook time by braising it in an oven-safe saucepan. You can also use a Dutch oven, a large cast iron-skillet, or even a paella pan. Serve over steamed brown rice, and you’re in for a super comforting yet healthful meal!

Chicken gooooood <- name that movie.

Ginger-Turmeric Braised Chicken with Rice and Root Vegetables - an incredibly nutritious one-pot meal. #paleo #healthy
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4.34 from 3 votes

Ginger Turmeric Braised Chicken

Ginger Turmeric Braised Chicken is packed with flavor and color and results in tender fall-off-the-bone chicken for a winning dinner!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Dishes
Cuisine: American
Servings: 8 Servings
Author: Julia

Ingredients

For the Ginger-Turmeric Coconut Sauce:

For the Chicken and Vegetables

  • 3 tablespoons coconut or olive oil
  • 1 large yellow onion chopped
  • 2 large carrots peeled and chopped
  • 2 medium turnips peeled and chopped
  • 3 cloves garlic minced
  • 1 3- inch piece ginger peeled and grated
  • 4 to 5 pounds bone-in chicken pieces I used thighs and drumsticks
  • 1 head lacinato kale chopped

For serving:

Instructions

Prepare the Ginger-Turmeric Sauce:

  • Add all ingredients for the sauce to a small blender and blend until completely combined. Set aside until ready to use.

Prepare the Chicken and Vegetables:

  • Heat the coconut oil to medium-high in a large oven-safe saucepan or Dutch oven. Add the onion and saute, stirring occasionally, until is turns translucent and begins to brown, about 8 minutes. Add the carrots, turnips, garlic, and ginger, and continue cooking, stirring occasionally until very fragrant, about 3 to 5 minutes. Transfer the veggies to a bowl and place the saucepan back on the burner, and preheat the oven to 375 degrees F.
  • Keeping the heat at medium-high, place the chicken on the hot surface, skin-side down. Cook until skin is golden-brown and crispy, about 3 to 5 minutes. Flip the chicken and cook an additional 3 to 5 minutes.
  • Pour the ginger-turmeric coconut sauce into the saucepan with the chicken, along with the sauteed vegetables. Stir and arrange the chicken and veggies until everything is coated in the sauce. Cover the saucepan and place on the center rack in the preheated oven. Bake for 40 to 50 minutes, or until internal temperature of the thighs and drumsticks reads 165 degrees F.
  • Add the chopped kale, cover, and place saucepan back in the oven until kale has wilted, about 3 minutes. Stir everything together until kale is incorporated into the dish.
  • Serve turmeric chicken and veggies over cooked brown rice. Spoon sauce over the rice, and add sea salt to taste.

Nutrition

Serving: 1g

This post is sponsored by Frontier Co-Op. I was compensated for my efforts, but all opinions are my own. Thank you for supporting the brands that help make this site possible.

More Braised Chicken Recipes:

Ginger and Turmeric Braised Chicken with turnips, kale, and carrots in coconut milk broth | TheRoastedRoot.net #healthy #dinner #recipe

Recipe Rating




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Terri Fisher

Sunday 4th of February 2024

Hello! I’m so glad your recipe is still floating around; I made this last night and I will make it again. The flavors were well balanced and the use of turnip added a nice layer of flavor! I forgot to put the kale in at the last minute, but will do it with left overs. It was an easy prep for the result! I did do the sauce in the blender, but I think I’ll try it whisked next time to reduce clean up. I’ll come back to the roasted root again! Thanks, Julia!

Julia

Tuesday 6th of February 2024

I'm happy to hear you enjoy it, Terri! I love how the flavors turn out too and I'm happy you came across the recipe. I appreciate the kind words and feedback! xo

Monica

Wednesday 1st of November 2017

Movie : 5th Element. Thank you for this recipe!! I am cooking it as part of a gut/infection healing week.

Trish

Tuesday 24th of May 2016

This was very good! My husband and I are on a strict detox diet, and all the ingredients but the paprika, rice and peanuts are allowable (which is great). We also subbed out the turnips for sunchokes.

Our nutritionist recommended using turmeric, but we never had a good recipe to try it with, so thank you.

Julia

Wednesday 25th of May 2016

You're very welcome, Trish! I'm so happy you and your husband enjoyed it. Sunchokes sound amazing!!

Christina

Thursday 24th of March 2016

How would I alter the instructions to cook in a slow cooker?

lindsay

Monday 21st of March 2016

this would be a hit in my house! we love ginger, turmeric and of course braised chicken! GIMME GIMME! love the color

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