Braised Turmeric Chicken with Sumac and Lime

An easy weeknight braise with minimal ingredients that still results in big flavors.

Braised Turmeric Chicken with Sumac and Lime

This recipe is a weeknight dream -- if you have chicken thighs, Vanns Turmeric and Sumac, and some limes and garlic in your fridge and pantry, you have the ingredients to make this flavorful braise. The simplicity of the ingredients makes for a brightly flavored (and colored) dish that can be served with a side of Israeli couscous and a simple salad to make a full meal of it. The sumac sprinkled on top gives the chicken thighs a tanginess, while the turmeric grounds the braise in earthy spice. Once you've made this recipe once, you'll want to keep the ingredients on hand for the next time you're searching for some dinner inspiration!

Spices used in this recipe

Turmeric, Ground
Salt, Kosher
Peppercorns, Tellicherry, Grinder
Sumac, Ground



  1. Mix together the ground turmeric, salt, and black pepper in a small bowl. Arrange the chicken on a small, rimmed baking sheet and rub thoroughly with the spice mixture on all sides. In another bowl, combine the minced garlic and water or stock.
  2. Heat the oil in a medium or large skillet over medium-high heat. Add the chicken, skin-side down, and cook until deep golden brown, about 7 minutes. Flip the chicken pieces, and cook the other side for another 7 minutes, or until deep golden brown.
  3. Pour the water-garlic mixture into the skillet, bring the liquid to a boil over medium-high heat, and reduce to a gentle simmer, and cover. Cook over low heat until the thickest part of each chicken piece reads 165°F on an instant read thermometer, about 25 minutes.
  4. Transfer the cooked chicken to a serving platter, raise the heat to high, and reduce the cooking liquid left in the skillet until slightly thickened, about 5 minutes. Season the liquid to taste with salt and pepper, and pour over the chicken.
  5. Sprinkle the chicken generously with sumac and a bit more black pepper, and serve with lime wedges.

Serves 4. Adapted from The New Persian Kitchen.

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