As you know I am all into turmeric these days. In fact, I just bought a brand new giant bag and am always finding new ways to sneak it into my food and recipes. I already drink Golden Milk every morning instead of coffee to start my day on a pain-free foot.
Turmeric has been found to have powerful anti-inflammatory effects and is a very strong antioxidant. Curcumin, the main active ingredient in turmeric, helps your body fight foreign invaders and also has a role in repairing damage. It has also been found to lower the risk of heart disease, brain disease, Alzhimer’s Disease, depression and even arthritis. It’s no wonder everyone is going crazy for this spice that has been used in India for thousands of years as both a seasoning and medicinal herb. Personally I love the taste too.
Unfortunately, curcumin is poorly absorbed into the bloodstream. So a little tip is to always consume it with some black pepper, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%!
This chicken recipe is not only simple to make, it’s so delicious, even my children will eat it. When I can find a meal my entire family will eat (and is healthy for me) I am elated. It’s no easy task, that’s for sure.
Anti-Inflammatory Turmeric Lemon Skillet Chicken
Yields: 4 servings
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
4 chicken thighs, bone in skin on
3 garlic cloves, minced
1 cup chicken broth
Olive oil or cooking spray
Fresh parsley to garnish
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1. Preheat oven to 375 degrees F.
2. In a small bowl, combine the spice mix. Season each chicken thigh on both sides. Gently lift the skin and rub the spices underneath as well.
3. Heat a cast iron skillet on medium-high heat. Allow the skillet to get hot by waiting about 5 minutes before adding two tablespoons of olive oil. After the oil is hot, place the chicken thighs in the skillet – top down. Allow the chicken to cook for about 4 minutes without touching. They should turn a nice golden brown color. Flip the chicken and allow them to cook on the bottom side for about 4 minutes. Remove the chicken thighs and place on a plate.
4. Pour one cup of chicken broth in the hot skillet to deglaze the pan. Use a wooden spoon to scrape off any brown bits.
5. Add minced garlic and the juice of 1 lemon to the pan, stir.
6. Place the chicken back in the skillet and allow the sauce to simmer for 5 minutes.
7. Turn off the heat and place the skillet in the preheated oven for 35 minutes to finish the cooking process.
8. Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and serve warm.
You may also like to try more easy to make and healthy recipes like Easy To Make Raspberry Chocolate Chia Pudding Recipe and Easy Healing Turkey/Chicken Bone Broth Recipe.
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