About this recipe:Chicken thighs are coated with fresh turmeric and sea salt in this easy recipe that will brighten up any dish of rice, pasta or salad. You can double the amount of turmeric if you have bigger pieces of chicken to coat, adding a little water to the paste if necessary. You could also bake the chicken instead of frying if you prefer.
1 (2.5cm) piece turmeric root, peeled and diced
1/2 teaspoon sea salt, or to taste
2 boneless, skinless chicken thighs
1 1/2 teaspoons vegetable oil
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Method Prep:10min › Cook:16min › Ready in:26min
Grind turmeric and sea salt into a fine paste using a mortar and pestle. Rub paste evenly over chicken thighs. Cover with cling film and set aside for flavours to develop, about 1 hour.
Heat oil in a large pan over medium heat. Place chicken in hot oil and cook until golden brown underneath, about 8 minutes. Flip and cook second side until browned and chicken is cooked through, about 8 more minutes.