Turmeric braised chicken with roasted beets & leeks
- 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
Preheat oven to 425 degrees F.
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.
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.
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.
Bake 35 minutes, until beets are softened and chicken is cooked through.