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    Honey Turmeric Skillet Chicken + Black History Month Potuck

    February 1, 2018

    I became aware of the dynamic healing powers of turmeric and honey when I lived in New York, and had an annoying sniffling nose and congested chest. I was experiencing the onset of a seasonal cold because of the changing weather from the blistering summer days to chilly fall afternoons. I was determined to find an all-natural remedy to prevent my symptoms from developing into a full-fledge-in-the-bed-cold. I remember reading a fleeting Instagram post about how turmeric’s anti-inflammatory and anti-oxidant properties were good for combating the common cold.

    I ran to the local grocery store to grab a bottle of the yellow spice along with a jar of honey. In my kitchen, I concocted the magical elixir, mixing the two ingredients into a thick paste. I scooped out a heaping spoonful, took a deep breath and swallowed the sticky mixture in one gulp. It was bitter and gritty, but it went down smoothly. After a few hours I took another spoonful and saved the rest for another dosage. For three days straight, I practiced the same turmeric and honey ritual. On the fourth day, I felt back to normal. After those days of experimentation, I was convinced that turmeric’s healing powers were real.

    I wanted to find more creative ways to incorporate turmeric in my daily meals. It’s a bold pungent spice that can warm any dish its added to. Sticking with the basic formula of the paste, I knew it would be stellar on chicken thighs. Chicken thighs are really affordable and absorb whatever flavor it’s seasoned with. And, if you pan-sear them on the stove, you can get a very crispy crust while the inside remains juicy.

    I love to utilize a cast iron skillet for this kind of recipe because it can move straight from the stove directly into the oven. This recipe is not overly fussy. The subtle coriander powder, breaks down the strength of the turmeric and it also complements the fresh cilantro used to finish the chicken. Consider this Honey Turmeric Skillet Chicken one of those easy weeknight dinners meals you are always searching for.

    This blog post is in partnership with 27 other talented black bloggers across the web. We all came together to celebrate Black History Month with a virtual potluck. Check out all the other bloggers and their recipes following this recipe.

    5.0 from 1 reviews
    Honey Turmeric Skillet Chicken
    Prep time
    Cook time
    Total time
    Written by:
    Serving size: 4
    • 1½ - 2 lbs chicken thighs, bone in, skin on (about 4-5 pieces)
    • 1½ teaspoon turmeric powder, divided
    • 1 ½ teaspoons sea salt
    • ½ teaspoon freshly cracked black pepper
    • ¼ teaspoon coriander powder
    • 2 tablespoons coconut oil
    • 2 ½ tablespoons honey
    • 1 tablespoon fresh cilantro, chopped
    • juice of ½ lemon
    1. Preheat oven to broil high.
    2. In a large bowl, season chicken with 2 teaspoons turmeric, sea salt, freshly cracked black pepper and coriander powder.
    3. Bring a heavy-bottomed skillet to medium-high heat and add coconut oil. Arrange the chicken skin-side down in the skillet. Cook for 8 minutes, or until the skin is golden brown. Flip and cook for another 6 minutes.
    4. In a small bowl, mix remaining ½ teaspoon turmeric and honey. Flip chicken again and spoon honey mixture evenly over the chicken skin. Broil in the oven for 5 minutes or until the honey has caramelized. Sprinkle the cilantro and squeeze juice of lemon over chicken to finish. Season with additional salt to taste.


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