March 11, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Indian, Easy/Beginner Cooking, Make-Ahead, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Spicy, Spring, Kosher Meat more
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"This is a healthy dish I serve up often. I developed this recipe when our naturopath told me I should introduce turmeric and cumin to my husband to help relieve his gout symptoms. Turns out he really enjoyed it which I was happy about since he is not big on seasonings. The turmeric, cumin, ginger and avocado oil give this recipe many health benefits."
Place the marinade ingredients in a large re-sealable plastic bag and mix ingredients together; add chicken pieces and swish to coat.
Place in the refrigerator and marinate for 12 hours or overnight.
Pour the contents of bag into a 10 inch cast iron skillet, season with more salt to taste and cook over medium-high heat for 5 minutes; turn chicken pieces over, pour in the 1/2 cup water and cook for another 5 minutes.
Remove the chicken pieces and set aside.
Pour the remaining ingredients into the skillet and bring to a boil, add the chicken pieces and place in a preheated 350 degree Fahrenheit oven; cook for 30 minutes.
Remove from oven and serve.
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So glad you created this recipe Bea. Delicious!!I used wheat instead of rice. Trying to add more fiber to my diet.