Healthy Middle Eastern Spiced Chicken with Turmeric Recipe

Do you love your meals to have a bit of spice? Then this Middle Eastern Spiced Chicken with Turmeric Recipe is for you! It’s the perfect meal to cook over the weekend — it’s warm, filling and is really easy to make while still being rich in flavour. 

The rich colour and smell of this recipe comes from the turmeric. Turmeric is a spice that has been used for centuries in traditional medicine, as well as cooking. It contains antioxidants and anti-inflammatory properties which can have a range of health benefits, especially in regards to digestion. Like the sounds of this and want more turmeric in your life? Try our Golden Milk Anti-Inflammatory Drink too. 

On top of this, the chicken in this Middle Eastern recipe is an excellent source of lean protein and the brown rice is a healthy complex carb that can help keep you full for longer. Just remember to set aside enough time to let the chicken marinate! 

Middle Eastern Chicken Recipe

Ingredients (this makes 4 serves):

• 1 lemon, juiced

• 1 orange, juiced

• 1 tbsp turmeric powder

• 2 tsp ground cumin

• 1 tsp curry powder

• 1 tsp ground paprika

• 2 tsp dried oregano

• 3 garlic cloves, crushed

• sea salt and ground black pepper, to taste

• 600g skinless chicken thighs

• 2 tsp olive oil

• 120g brown rice

• ¼ tsp ground cardamom

• ¼ tsp ground cinnamon

• 400ml water

• 1 fennel bulb, cored and sliced

• 1 large brown onion, cut into wedges

• 1 orange, sliced into rounds

• ½ lemon, sliced into rounds

• 1 medium cucumber, chopped

• 1 small handful mixed fresh herbs, roughly chopped (mint, coriander and/or dill)

• 40g pistachio nuts, roughly chopped

Method:

1. To make the marinade, whisk the lemon juice, orange juice, turmeric powder, cumin, curry powder, paprika, oregano, two-thirds of the garlic, salt and pepper together in a bowl. Add the chicken and rub with the marinade, ensuring that all the chicken is coated. Cover with plastic film and refrigerate for 1-2 hours.

2. Preheat the oven to 190°C (375°F).

3. Heat the oil in a medium saucepan over medium heat. Add the rice and remaining garlic and cook for 1-2 minutes or until lightly toasted and fragrant, stirring frequently. Add the cardamom and cinnamon and cook for a further 30 seconds, stirring constantly. Add the water and bring to the boil, stirring occasionally. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.

4. Meanwhile, arrange the fennel, onion, chicken, orange and lemon slices in a baking dish and pour over the marinade. Season with salt and pepper, if desired. Bake in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. 

5. Place the cucumber and fresh chopped herbs in a bowl. Season with salt and pepper, if desired, and toss gently to combine.

6. To serve, divide the rice between four serving bowls and top with the chicken, fennel, onion, orange and lemon slices. Spoon over some sauce, if desired, and top with the pistachio nuts. Serve with the cucumber salad on the side. 

Love this recipe and want more Middle Eastern-inspired dishes? Make sure you try our 3 Ways Hummus or check out more healthy recipes here. Are there any other Middle Eastern dishes you would like us to share with you? Comment below!