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Turmeric Chicken with Sumac & Lime

Updated: Sep 13, 2018

One of the most delicious, yet simple chicken recipe I've ever discovered! The chicken will melt in your mouth. It's important to use chicken thighs with their skin on so that the the chicken is moist and flavorful.

Adapted from Louisa Shafia's The New Persian Kitchen. Photograph byThe Succulent Kitchen

I absolutely adore the Persian culture and this Persian Chicken recipe is one good reason why. The chicken is braised in turmeric (I also use my custom shawarma blend) which brings such an exotic and luscious flavor to the dish. Serve it with cauliflower rice, millet, quinoa or Persian rice for a flavor hit!

I customarily use fresh turmeric (from turmeric flowers) that I custom blend. This remarkable spice along with my custom shawarma blend will be available to order soon! To order the lime latitude salt, check out oldsaltmerchants.


1. 1 1/2 teaspoon ground turmeric

2. If using my shawarma blend, 1 teaspoon

3. 1 tsp lime latitude salt or Cyprus sea salt and fresh ground pepper

4. 4 bone-in chicken thighs (best with skin on)

5. 2 tablespoon grapeseed oil or avocado oil

6. 3/4 cup water or low sodium chicken broth

7. 4-5 cloves of garlic, minced

8. 2 juicy limes, halved

9. Sumac, for garnish

How to Make It

Step One: In a small bowl, mix the turmeric (and shawarma if using) with 1 tablespoon salt and 2 teaspoons pepper.

Step Two: Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat on both sides.

Step Three: Heat a large skillet over medium heat and add the oil. When nice and hot, brown the chicken well on both sides, about 7 minutes per side. Once nice and crisp, add in the minced garlic for one minute then pour in the water or chicken stock ( I prefer chicken stock). Bring to a boil, then turn the heat on simmer and cover.

Step Four: Braise the chicken for 40-50 minutes, until the inside is opaque. Transfer the chicken to a serving platter, then turn up the heat t high, and reduce the cooking liquid for a few minutes, stirring occasionally until it thickens. Season with salt and pepper, and pout the sauce over the chicken

Step Five: Dust the chicken with sumac and pepper and garnish with lime halves, and serve.

Vegetarian Option

You can use whole portobello mushrooms in place of the chicken.

Note: If you are using skinless chicken, increase the amount of cooking oil by a tablespoon or two. Drumsticks and breasts will work just fine!

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