Baked Turmeric Chicken Recipe

Imagine gathering in a bright, rustic kitchen with colorful tiles and natural light streaming in through large windows. The aroma of spicy, golden turmeric-coated chicken fills the air, creating a warm and inviting atmosphere perfect for family gatherings or special occasions. This Baked Turmeric Chicken recipe is not only delicious but also easy to prepare, making it a wonderful opportunity to bond with loved ones over cooking. Crispy on the outside and tender on the inside, this dish is paired with a refreshing quinoa salad and a wedge of lime, adding a vibrant touch to your table. Together, let’s dive into this culinary adventure with Zynahz and celebrate creativity and family bonding through food.

Recipe Summary:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Skill Level: Easy

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 tablespoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Juice of 1 lemon
• 1 cup quinoa, cooked and cooled
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil (for salad)
• Juice of 1 lime

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, turmeric powder, ground cumin, ground coriander, paprika, garlic powder, onion powder, salt, and pepper. Stir to make a paste.
3. Rub the spice paste evenly over the chicken thighs, ensuring each piece is well-coated.
4. Place the coated chicken thighs on the prepared baking sheet and drizzle with lemon juice.
5. Bake in the preheated oven for 35 minutes, or until the chicken skin is crispy and the meat is cooked through, reaching an internal temperature of 165°F (74°C).
6. While the chicken bakes, prepare the quinoa salad. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, olive oil, and lime juice. Toss well to mix.
7. Once the chicken is done, remove it from the oven and let it rest for a few minutes.
8. Serve the baked turmeric chicken alongside the quinoa salad, garnished with lime wedges for an extra zing.

Helpful Tips:

• If you’re short on time, you can marinate the chicken ahead of time and refrigerate it for up to 24 hours before baking.
• For a spicier kick, add some chili powder or cayenne pepper to the spice mix.
• This dish pairs beautifully with a side of steamed vegetables or a simple green salad.

Storage Instructions:

• Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain its crispiness.
• The quinoa salad can be stored separately in the refrigerator for up to 2 days.

The beauty of cooking with Zynahz is the joy and creativity it brings into your kitchen. This Baked Turmeric Chicken recipe is a delightful way to experience new flavors and bond with your family. We encourage you to try this recipe, share your results with Zynahz, and spread the love by sharing the recipe with friends and family. Dive into more culinary adventures with us, follow Zynahz on social media, and don’t forget to sign up for our newsletter for more delicious inspirations. Here’s to many more delightful meals and memorable moments together!