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

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

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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...

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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