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Batch: Turmeric Braised Chicken

4.6
16
Notes
55 mins cook
It's time for another batch, and this one is a turmeric braised chicken base recipe that can be served with rice, flatbread, or broth. It's a corker.
Sophie Wyburd

Sophie Wyburd

Turmeric Braised Chicken Chickpeas
Serves
6
Skin-On Chicken Thigh
Ground Turmeric
Onion
Garlic Clove
Ground Cumin
Paprika
Preserved Lemon
Chicken Stock
Cinnamon Stick
Fresh Coriander
Green Olive
Olive Oil
Salt

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    Notes
    (13)

    J
    Jamie M.
    10 days ago
    Everything in this batch was delicious. Will be cooking again!
    L
    Louise C.
    13 days ago
    Love this recipe same as some other comments I left it in the oven a bit longer with the lid off. Also opted out the preserved lemon. Great dish and went down well with my mum and wife.
    Z
    Zita G.
    a month ago
    This was absolutely brilliant. Took a bit longer because I wanted to make sure to cook the chicken through - I put it in the oven covered for 20min then uncovered for another 20min and it was divine. The flavours really got together, the turmeric wasn't overpowering but just right so I'll be definitely making this again. Had it with the rice and yoghurt last night, will have the shredded version with the flatbread tomorrow and hopefully will have enough left for the chickpea stuff too. Overall, it's a bug winner for sure!
    S
    Susanne R.
    a month ago
    Loved this recipe. It was easy to cook. I only use a kilo of chicken but still worked well. Looking forward to eating it again tomorrow!
    A
    Anna M.
    a month ago
    Loved this! Between the two of us we demolished all but two thighs in the first sitting so not much left for the other two recipes!
    T
    Terrence L.
    a month ago
    I found 1.5 kilos of chicken thighs to be a momentous amount and I did not have a frying pan large enough to fit them all! The video shows 7 thighs, but mine was closer to 16. Is there an error in the recipe? The amount of liquid also seems not compatible with the vast amount of chicken
    N
    Nicki B.
    2 months ago
    Have just been cooking this receipe and in the method it doesn't mention anything about chickpeas, so the name is a little misguided....first receipe of yours that hasn't been clear and I love most of your receipes. Will rate it once I've tried it tonight.
    V
    Valerie H.
    2 months ago
    What can i substitute for the preserved lemons?
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Valerie! You could use regular lemon zest/juice but it will change the flavour slightly.
    C
    Carey M.
    2 months ago
    This was delicious. And my 3.5 year old and 7 year old really liked it too.
    E
    Elnett S.
    2 months ago
    Just want to check whether the pan should be opened or have a lid for the oven part of the recipe. Also, where does the chickpeas come into play? I just popped it in when I placed the pan in the oven. Thanks!
    C
    Carey M.
    2 months ago
    I was wondering about the chickpeas too. However, if you click on the other links within the email, it shows them within the other recipes as an ingredient. This chicken dish is "the base."
    S
    Sophie M.
    2 months ago
    Really tasty and super low effort! I followed the batch cook meal plan and all three meals were lovely. I realised I'd made a little too much and the leftovers make for a great sandwich filler too.
    O
    Omar B.
    3 months ago
    Excellent dish. I struggled to get 1/2 teaspoon of turmeric to cover the thighs, so I used about 1.5-2 teaspoons in total and still tasted excellent. The turmeric does not overpower even when used in excess. I did not have preserved lemon, so I chopped half a lemon, blanched it, and added that. Worked a treat
    J
    Joseph S.
    2 months ago
    Maybe mix in a little oil?
    P
    Phil L.
    4 months ago
    This is the first ever Mob recipe I’ve made! Honestly it tasted amazing. The olives really set it off as well. The batch lasted us for 3 different meals and we mixed it up with different sides each time (goes with rice, pasta, sweet potato)

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
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