5 bone-in chicken thighs, skin removed (or do all drumsticks)
1 teaspoon ground turmeric
2 ½ teaspoons sea salt, plus more for seasoning onions
¼ teaspoon freshly ground black pepper
3 Tablespoons unrefined, extra-virgin olive oil or avocado oil
1 medium onion, diced
2 cloves garlic, chopped
1 Tablespoon white wine (optional)
2 Tablespoons freshly squeezed lemon juice
Optional: fresh flat-leaf parsley for garnish
Instructions
Make a couple of slits in the flesh of each drumstick. Place drumsticks and thighs in a large bowl and season with turmeric, salt and pepper. Mix together until well coated. Set aside.
Warm the oil in a large 12-inch pan over medium heat. Add the onion and a pinch of salt and sauté until tender and translucent, about 8 minutes. Add the garlic and cook for 2 minutes. Add white wine, if using.
Add the chicken to the pan and cook for about 3 minutes on each side. Add the lemon juice and ¼ cup of hot water.
Turn the chicken in the sauce to coat all sides and scrape all the crispy bits with a wooden spoon. Reduce the heat to medium-low, partially cover, and simmer, turning occasionally until the chicken is cooked through, about 35 minutes.
Taste for seasoning and garnish with parsley
Recipe by Pamela Salzman at https://pamelasalzman.com/everyday-turmeric-chicken/