Category: Chicken, Dinner, Healthy Recipes, Immune System Boost Recipe, Light Dinners, Marinades, Meal Times, Recipes, Sauces, Summer Recipes, Winter Recipes
Cooking Method: Stove Top
Yields:
6 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr
This is a unique combination to boost your Immune System.
Ingredients
Adjust Servings
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INGREDIENTS FOR SAUCE:
- INGREDIENTS FOR CHICKEN AND VEGETABLES:
Instructions
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METHOD FOR SAUCE:
- 1. Add all ingredients for the sauce to a small blender and blend until completely combined. Set aside until ready to use. METHOD FOR CHICKEN AND VEGETABLES:
- 1. Heat the Coconut Oil to medium-high in a large oven-safe saucepan or Dutch oven. Add the Onion and saute stirring occasionally until is turns translucent and begins to brown for about 8 minutes. Add the Carrots, Turnips, Garlic and Ginger and continue cooking stirring occasionally until very fragrant for about 3 to 5 minutes. Transfer the veggies to a bowl and place the saucepan back on the burner and preheat the oven to 190 degrees.
- 2. Keeping the heat at medium-high place the Chicken on the hot surface skin-side down. Cook until skin is golden-brown and crispy about 3 to 5 minutes. Flip the chicken and cook an additional 3 to 5 minutes.
- 3. Pour the Ginger-Turmeric Coconut sauce into the saucepan with the chicken along with the sauteed vegetables. Stir and arrange the chicken and veggies until everything is coated in the sauce. Cover the saucepan and place on the center rack in the preheated oven. Bake for 40 to 50 minutes.
- 4. Add the chopped Kale cover and place saucepan back in the oven until kale has wilted about 3 minutes. Stir everything together until kale is incorporated into the dish.
- 5. Serve Turmeric Chicken and veggies over cooked Brown Rice. Spoon sauce over the rice and add Sea Salt to taste.
