We really liked this one from – gasp – Rachel Ray. It would actually work well with chicken or pork (or maybe a strong fish, too). I really didn’t make too many changes to this – used stock instead of water for braising. I did accidentally buy boneless chicken thighs and it was still great – but I think much better bone-in. Will definitely be making this again. I served this with roasted green beans.
- 1 teaspoon ground turmeric
- Sea salt and freshly ground black pepper
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 3/4 cup chicken stock
- 4 cloves garlic, minced
- 2 juicy limes, halved
- Sumac, for garnish
In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.