Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Turmeric chicken with sumac and lime from The New Persian Kitchen by Louisa Shafia

  • chicken thighs
  • garlic
  • limes
  • sumac
  • turmeric
  • grapeseed oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cjc67 on September 19, 2017

    I make this dish with boneless chicken thighs, I thinks it's a typo on the salt 1tsp (not 1 tbsp) and cut the oil a bit (without the skin it's less oily)

  • shoffmann on November 13, 2016

    Agree with others that this is far too salty as written. Adjusted this down and the chicken is excellent. We usually serve with rice.

  • stockholm28 on October 20, 2016

    I also enjoyed this but I'd be inclined to call this Garlic Chicken with Turmeric as you really get a nice mellow garlic flavor. The "sauce" at the end really almost is like a garlic butter/chicken drippings thing so you have to have rice so you can sop up those drippings.

  • TrishaCP on February 15, 2016

    This was so flavorful with very few ingredients- the sauce was great with a side of plain bulgur. I used a cut up half chicken-this worked well but the thigh was definitely the most succulent piece. I agree with the previous reviewers that oil can be omitted completely if you have a non-stick skillet (otherwise greatly reduced). I also concur that a tablespoon of salt is way too much-I used half of a tablespoon of Diamond Crystal (less salty tasting than table salt)- and that was plenty.

  • kath on January 04, 2016

    My daughter made it and loved it but said it was way too salty. 1 tablespoon of salt for 4 chicken thighs? Seems too much. I made it with 1 teaspoon of salt and it was fantastic!

  • bching on April 03, 2015

    This is delicious. I will be making this often. I agree with a previous reviewer about the oil. Next time, I will add just enough to slick the bottom of the pan and place the thighs in skin side down to start the saute.

  • Breadcrumbs on January 03, 2015

    p. 103 – Outstanding dish! Very quick and straightforward to prepare yet the dish has deep, bold flavours that give the impression this dish has marinated or braised for hours. I added the zest of one lime to the water added for braising. We liked the results and I’d repeat that step next time. I served this with a quinoa/wild rice dish, which worked well. Definitely a dish that we’ll make again. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9366405#9366405

  • Barb_N on July 09, 2014

    This is a quick tasty dish- sooo easy. With chicken thighs I skipped the oil altogether.

  • vinochic on September 12, 2013

    Very good flavor, but the "sauce" was a little oily...

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    For a dish with so short an ingredient list, this chicken was full of bright, tangy flavor. No problems here.

    Full review