Turmeric Spiced Chicken

Turmeric Spiced Chicken
Great to bring to the office, can be frozen and made in advance. Can be served with vegetables for the carb conscious.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Turmeric Spiced Chicken


  • 6 Chicken Thighs
  • 500ml Chicken stock
  • 1 tin Butter beans
  • 3 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 onion, finely chopped
  • 4 garlic cloves
  • 2 bay leaves
  • 1/2 tsp turmeric
  • 1 tin of chickpeas
  • 2 Lemons
  • Small bunch of coriander
  • Salt and pepper to taste

How to make

  1. Chop onions into small cubes and garlic as small as you can.
  2. Lightly fry the onions until clear then add the garlic, keep on low for 5 minutes.
  3. Add the chicken thighs and brown the outsides to seal in flavour and add colour. Put to one side.
  4. In a dry pan lightly toast the mustard and coriander seeds and turmeric to release their flavour.
  5. Drain the chick peas and the butter beans.
  6. Slice the lemons into half cm slices.
  7. Finely chop the stems of the coriander leaving the leaves.
  8. Add all the ingredients except the coriander leaves to a casserole dish or a dish with a lid. Add salt and pepper.
  9. Cook at 150 degrees for 45 mins.
  10. Serve with rice and coriander leaves as garnish

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