Tumeric Chicken with Sumac and lime

The New Persian Kitchen by Louisa Shafia is on sale now!

This chicken recipe has all of the exotic, deep flavors of Persian cuisine, but takes little time to prepare. Louisa recommends using chicken thighs for this dish because they have more flavor than chicken breasts, and are more affordable, too. Perfectly paired with rice or quinoa, this chicken dish will leave you stress-free, and all your friends impressed!

Tumeric Chicken with Sumac and Lime
From The New Persian Kitchen by Louisa Shafia (Ten Speed Press, 2013)

1 teaspoon ground turmeric
Sea salt and freshly ground black pepper
4 bone-in chicken thighs
2 tablespoons grapeseed oil
3/4 cup water
4 cloves garlic, minced
2 juicy limes, halved
Sumac, for garnish

1. 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.

2. 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.

3. Dust the chicken with sumac and pepper, garnish with lime halves, and serve.

To see more recipes and order your copy of Louisa’s new book, The New Persian Kitchen, check out our Scribd excerpt below:

The New Persian Kitchen by Louisa Shafia – Recipes by TheRecipeClub