50 minutesDinner
Turmeric braised chicken with roasted beets & leeks
Makes: four servings
Makes: four servings
Ingredients
- 2 leeks
- 4 beets
- 2 lemons
- 1 ¾ tsp ground turmeric
- ¾ tsp ground ginger
- 1 ½ tbsp minced garlic
- 2 tbsp olive oil
- 8 chicken thighs
- ½ cup chicken broth
Steps
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Preheat oven to 425 degrees F.
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Slice leeks in half lengthwise, trimming off the bottom root and dark green leaves; rinse well between layers, then slice into half-moons. Scrub beet; cut into 1-inch cubes.
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In a large bowl, combine beet, leek, 4 tbsp lemon juice, 1 tsp turmeric, the ground ginger, garlic, olive oil and a pinch of salt. Transfer to a baking dish.
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Pat chicken thigh dry and rub with remaining 1 tsp turmeric, salt and pepper. Nestle among the vegetables and drizzle with any remaining liquid from the beet bowl. Pour chicken broth around the sides of the dish.
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Bake 35 minutes, until beets are softened and chicken is cooked through.
