Turmeric Chicken and Cracked Baby Potatoes

Boneless, skinless chicken thighs are pan-seared and cooked in turmeric and coconut sauce. Cracked baby potatoes complete this comforting meal.

Turmeric is one of the key ingredients in curry. Since curry isn’t very popular in my household, I have limited use for turmeric in my cooking, and it often sits neglected in the back of my spice cabinet. It’s similar to those “oh, this is nice” gifts that end up in the back of the closet. However, unlike those gifts, turmeric is very beneficial for health. Among its many advantages, it is known to be an anti-inflammatory, a cancer fighter, and an immunity booster. Because of these benefits, I am now trying to incorporate more turmeric into my cooking.

This chicken recipe was specifically designed to highlight turmeric, which gives the dish a distinctive yellow color. The addition of coconut milk and cilantro adds an Indian-Asian flair. The baby potatoes are parboiled and then pan-seared to enhance their color. They are slightly smashed to crack the skin, allowing them to soak up the flavors. This last step is enjoyable and a great way to relieve stress!

I want to share a little story about this dish, which my husband insisted on calling “Smokehouse Chicken.” This name comes from cooking my latest batch in a cast iron skillet over medium-high heat. The skillet got so hot that it produced a significant amount of smoke while searing the chicken, filling our whole house with smoke long after I finished cooking. My husband was quite determined about the name, to the point that I found a trail of sticky notes labeled “Smokehouse Chicken” leading from the hallway to the bathroom, through our bedroom, and even onto my pillow when I went to bed. It definitely gave me a good laugh!

The takeaway from this experience is that you might want to cook at a lower temperature than medium-high when using a cast iron skillet. The skillet seared the chicken faster, generating more smoke than my other pans. This is because cast iron has a greater thermal mass than many other materials.

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Turmeric Chicken and Cracked Baby Potatoes

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:6 Servings

Description

Boneless, skinless chicken thighs are pan-seared and cooked in turmeric and coconut sauce. Cracked baby potatoes complete this comforting meal.

Ingredients

• 1 1/2 lb. whole baby potatoes, about 1 to 1/2-inch diameter
• 2 1/4 tsp. salt, divided
• 2 lb. boneless skinless chicken thighs (about 6 pieces)
• 1 1/8 tsp. black pepper, divided
• 6 tbsp. olive oil
• 1 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1 cup canned coconut milk
• 1 cup low sodium chicken broth, divided
• 1/2 tsp. turmeric
• 1/4 tsp. paprika
• 1/2 tbsp. cornstarch
• 1/4 cup or more chopped cilantro for garnish

Instructions

1. Place potatoes in a pot. Add enough water to cover them. Add 1 tsp. of salt. Bring to a boil on high. Reduce heat to medium, cover loosely, and cook for 5 minutes (the potatoes should still be firm but soft enough to insert a toothpick). Drain. Set aside.
2. Unfold chicken thighs to obtain flat pieces. Season with 3/4 tsp. each of salt and pepper. Preheat a large, heavy-bottomed skillet on medium to medium-high heat. Add 2 tsp. of oil. Working in batches, sear the chicken on both sides until golden brown, about 3 minutes per side (the thickest part of the chicken may not be thoroughly cooked; it will finish cooking later). Remove from the pan and set aside.
3. Add 2 tsp. oil to the skillet over medium heat. Add the potatoes and season with 1/4 tsp. each of salt and pepper. Cook for 4 minutes, turning to brown the skin. Remove from heat. Using a sturdy mug or an unopened canned good, smash the potatoes just enough to split the skin and slightly flatten them, keeping the potatoes intact. Remove from the skillet. Wipe off any black bits with paper towels.
4. Return the skillet to the stovetop and add 2 tsp oil. Add the onion and garlic. Cook for 2 to 3 minutes, stirring frequently. Add the coconut milk, 3/4 cup chicken broth, turmeric, paprika, 1/4 tsp salt, and 1/8 tsp pepper. Stir to blend. Return the chicken to the skillet. Bring to a boil. Cover and reduce the heat to medium-low. Cook for 5 minutes. 
5. Combine cornstarch with 1/4 cup chicken broth. Increase heat. Stir the cornstarch mixture into the sauce, working it throughout. Allow it to come to a boil to thicken the sauce. Tuck potatoes into the sauce. Bring back to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes. Check the chicken for doneness by cutting through the thickest part. It should no longer be pink, and the juices should run clear. Garnish with cilantro, adjusting the quantity to your desire (I love cilantro and add a generous amount).
6. Makes 6 servings.

Keywords:Grilled Shrimp, Lemongrass, Shrimp

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