You may have guessed by now that i love chicken and Healing one tray turmeric chicken is amongst my top ten favourite ways to eat chicken. Firstly because it’s a one tray job – everyone loves a one tray recipe. Secondly because it’s so delicious – there’s no compromise on flavour here and thirdly because turmeric is sooooo good for us – hello nutritional benefits!
It’s been a crazy few days here. Like really crazy. I think theres a misconception about blogging and the amount of work involved in it, which is understandable but a little bit frustrating. I didn’t quite get it myself until i was in it and to be honest, at the moment i am just skimming the surface even though it feels like I am working ALL the time. There is a lot more i could be doing, however i have to wait until certain things are in place first. That being said, I as with many people who are starting a business put in a lot of hours and the smallest part of that is the making of the food bit! So generally, if i have to drop a post during the week (which i hate to do and have had to do this week), it is generally because i have gotten busy with other stuff.
I’m liking that the weather has cooled down slightly! Woohoooo for some gentle breeze cos no body likes a sweaty betty. Not that i was one. Ahem.. Cool as a cucumber.
Anyway, back to the one tray turmeric chicken. I really think you should try it. I used to always think of turmeric as a spice you should only use a little of so i get that the idea of turmeric chicken might be a bit much but i promise you it works and you will love it! Besides turmeric is warming and full of benefits! You’re welcome. 🙂
One Tray Turmeric Chicken
- 8 skinless chicken thighs cleaned and slashed 2 or 3 times per thigh
- 3 cloves garlic crushed
- 3 tsp mustard
- 3 tsp turmeric powder
- 3 tsp paprika powder
- 2 tsp ground cumin
- 1 1/2 tsp light brown sugar
- 2 tbsp oil
- 30 g unsalted butter
- Salt and Pepper to taste
Preheat the oven to Gas Mark 6.
Combine all the ingredients in a tray, then add the thighs, mixing thoroughly so that each one is coated.
Roast for 40 minutes or until cooked.
Serve with sweet potatoes/baby potatoes and rice.
Based on 4 servings.