Food You Can Eat: Ginger Turmeric Chicken

Easy One Pot Dish

I found this recipe last year and have been making it once a month ever since. It’s a flavorful family pleasing dish which is saying a lot since I have two little Hammerz to feed. The recipe is a favorite of mine because of the minimal ingredients and prep required. Warning: I’ve never been good at food photography… so please allow for your imagination to add 10lbs of deliciousness to the images. The original recipe is good for 2 adults and two littles. I sort of double it now so that we can make two meals out of it. I must admit, my results vary every time and I haven’t perfected the ratios… I guess follow the link instead? lol why am I here?

What you’ll need:

  • Large Dutch oven
  • Large freezer bag (for thigh shaking)
  • 10-12 chicken thighs bone in and skin on (or less if you’re getting those colossal chicken thighs)
  • yellow onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 2c Basmati rice
  • 24oz/3c Chicken stock (I like Kettle & Fire Bone Broth and they even have a ginger turmeric one!)
  • 2 tbsp minced ginger (the original recipe calls for ground ginger)
  • 1 tbsp ground turmeric
  • S&P
  • Olive oil
  • Optional garnish: cilantro, parsley, tomatoes, cucumbers (it definitely needs to be paired with some fresh greens or a side salad)

Step by Step

  1. Put seasoning (ginger, turmeric, S&P) into the freezer bag. Mix them around and add the thighs. Then shake shake shake!
  2. Heat oil in Dutch oven on medium-high and cook thighs until they are crispy golden brown (or blackened!) and pretty much done (4-5min per side). Set aside.
  3. Cook the onions and garlic in the leftover seasoned oil in the pot. When the onion is translucent, mix in the rice. Then pour in the chicken stock and bring to a boil (depending on your stock, add salt to taste).
  4. Finally, set the thighs on top with skin side up. Set temperature to low and cover. Let it cook for 15min. Serve with garnish and/or side salad.

Bon appetit!



  1. Oh, that sounds real good.  

  2. @HammerZeitgeist, your food photography is excellent, and that recipe sounds perfect: quick, easy, nutritious, and delicious. I suspect that the carnivore will be getting this some evening when I am hungry for tofu.

    May I ask how old the little Hammerz are? That is a sophisticated spice combo for kiddos, good for  you!

    • @Elliecoo Thanks! I got a Google Pixel and suspect they modify and enhance my images without my consent.
      The littles are almost 3.5yrs and 1.5yrs old. As much as possible I try not to water down my cuisine for them. I figure if I normalize the spices from the start, I’ll face less resistance later on.

      • @HammerZeitgeist, good planning, good “Mom-ing”. On occasion, I used to pick my son up from daycare for lunch when he was 3 or 4 – before he was eligible for nursery school – and take him to non-fast food restaurants, where he had to order off a menu, behave, use his manners with waitstaff, and eat within the allowed time. He remembers it fondly, to this day, as do I. Which is not say that there wasn’t a six-month period earlier on when any food other than mac ‘n cheese was a battle.

        • That’s how I was raised/trained. My grandparents lived in a different city. When they visited once a month, they would take us out for lunch or supper. It was a treat and a great way to have us mind our manners, be responsible for ourselves (we would have to dress up and be clean instead of wild and feral), and interact with strangers. I started the same routine with my first but the pandemic hit when we had the second one. So we’ll start taking them to local restaurants next year when things get back to normal.

  3. Aside from the cilantro in the picture, this looks pretty kick ass.  It’s a good alternative recipe for chicken thighs in our house.  Typically thighs are used to make soup here.

  4. …that does sound good…although I don’t sadly have a proper dutch oven…or even what my mother referred to as a casserole dish…& I’m not sure I’d get the same results using a wok with a lid

    …still, I might have to figure something out because that really does sound tasty & otherwise not altogether beyond me?

    • I think you could cook the chicken in the wok with the lid and cook the rice separately, that’s what I would  do. I always use a steamer and now a rice cooker to make rice, if I try to do it in one pan it all goes wrong.

  5. This sounds delicious. But I’m going to be a heathen and use chicken breasts. I don’t care for dark meat. 

  6. I’m going to replace the chicken with extra cilantro.

    • …what was that you were saying about taeks?

    • Makes no nevermind to me if you want to ingest poison.  Just as long as you don’t try killing me with it.

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