Recipe

Turmeric chicken thighs and leeks recipe

Golden-skinned chicken thighs baked over tender leeks in a creamy coconut-turmeric sauce with a hint of heat.

Turmeric chicken thighs and leeks recipe

Total time

1 hr 10 min

Servings

4

Net carbs

9g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 1 large leek
  • 1-2 whole red Fresno or serrano chili pepper (seeds removed, slice lengthwise into long strips)
  • 1 tsp turmeric powder
  • ½ tsp garlic powder
  • ½ tsp coarse salt
  • ¼ tsp black pepper
  • 1 ¾ lb chicken thighs (skin-on bone-in, about 4-5 pieces.)
  • 1 tbsp avocado oil (for stovetop)
  • Fresh cilantro leaves (chopped, garnish, optional)
  • 1 ¼ cup full fat coconut cream
  • 1 tsp turmeric powder
  • 2 tbsp coconut aminos
  • Casserole baking dish (13 inch (33cm) x 8.5 inch (21.6cm))

Instructions

How to cook it

Prep timer

70:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. 1. Preheat your oven to 375°F. Prepare the leek by trimming roots and dark green tops, slicing the pale sections into slightly larger than ¼-inch rounds and the dark greens slightly thinner; rinse thoroughly in cold water, drain, and pat dry. Halve and seed the chili peppers, then slice lengthwise into strips.
  2. 2. Season the chicken thighs on all sides with turmeric, garlic powder, salt, and black pepper, pressing gently to adhere. Crisp the skin by searing skin-side down in a preheated skillet with oil over medium heat for 6-7 minutes, then flip and cook 3 minutes more, or air fry skin-side up at 400°F for 6 minutes.
  3. 3. Whisk together the coconut cream, turmeric, and coconut aminos in a measuring cup until smooth.
  4. 4. Layer the dark green leek pieces in the bottom of a casserole dish, pour the cream sauce over them, then nestle the chicken thighs skin-side up on top, pressing gently so the meat touches the sauce but the skin stays above it.
  5. 5. Scatter the pale green leek pieces and chili strips around and between the chicken, then bake at 375°F for 40 minutes.
  6. 6. Increase the oven temperature to 400°F and bake for an additional 8-10 minutes until the chicken reaches an internal temperature of 165°F at the thickest part.
  7. Cook until the thickest piece reaches 165F and the juices run clear.
  8. 7. Remove from the oven and let rest for 10-15 minutes to allow the sauce to thicken before garnishing with cilantro and serving.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

I Heart Umami · IMPORTED

https://diet.driv.space/recipes/turmeric-chicken-thighs-and-leeks-recipeI Heart Umami reference: https://iheartumami.com/baked-crispy-tender-turmeric-chicken-thighs/

Rated 4.95/5 from 36 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.