Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are many ways you can benefits from turmeric, with teas, supplements and simply just cooking with it. I’ve personally used it in my bread and butter pickles, and also with some Indian dishes. And even a DIY face mask. (Beware of a yellow face) haha. True story…

This week, I was talking to a friend about foods that can help with inflammation. And guess what, turmeric came up. So that’s what got me thinking about this magical spice, and what dishes I could possibly make with it. And that’s how this dish came to life.

So for those of you that struggle with pain, maybe you could give turmeric a try. I’m not a doctor, but I do believe we can heal ourselves by the things we eat. Or at least help alleviate some ailments.

Let’s get cooking……

Spicy turmeric chicken ingredients:

• 2 chicken breasts or chicken thighs
• 1 cup coconut milk -stir before adding
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1/2 teaspoon cumin powder
• 1/8 teaspoon cardamom powder
• 1 tablespoon fresh diced ginger
• 1 cayenne pepper diced
• 1 garlic clove diced
• 1/2 teaspoon salt
• Juice of half a lemon
• Handful of cilantro

I mixed everything in my glass measuring cup. Starting with the coconut milk. Once everything is added, stir together. Place your 2 chicken breasts in a oven safe pan, season with salt and pepper. Then pour the sauce over your chicken breasts. Making sure everything is coated.

Add a little more cilantro on top, and cover with tin foil. Cook at 400 degrees for approx 50-60 mins or less. Just check the internal temperature of your chicken. The safe zone is when it reaches 165 degrees.

Now it’s time to start your Apple chutney. This will balance the heat with your chicken. Spicy and sweet is a delicious combo!

Apple chutney ingredients:

• 2 apples peeled and diced
• 1/2 onion diced
• 1 red pepper diced
• 2/3 cups golden raisins
• 4 tablespoons rice wine vinegar
• 1/8 teaspoon cardamom powder
• 1 1/2 teaspoons cinnamon
• 3 tablespoons brown sugar
• 1/2 teaspoon cumin powder
• Juice of half a lemon
• 1 cup water
• 2 tablespoons ginger
• 1 garlic clove minced

Start by dicing your apples, add juice of half a lemon on top (prevents browning) then dice your onion, red pepper, garlic and ginger.

Grab a sauté pan, add olive oil then add the onions first. Season with salt and pepper. Then add your red pepper and sauté. And continue adding until your plate is empty. Then add the rice wine vinegar, brown sugar, spices, 1 cup water and the golden raisins. And let it cook down on low. Approx 20 mins.

When your chutney is cooking, it’s time to get your zucchini and yellow squash ready. You’ll need 2 yellow squash and 2 zucchinis. I used small ones. Wash, dry and cut both ends off. then cut in half. And cut to your desired thickness. Arrange on sheet pan. Drizzle and toss with olive oil. And season with salt and pepper. Now place them in the 400 degree oven with your chicken. Cook for approx 15 mins.

Now it’s time to start your rice. Add your rice, water, stir. 1 cup rice to 2 cups water. I always do 1 3/4 cups water, and it turns out great! Cook approx 20 mins. Add a dash of salt and pepper. And when it starts to boil, turn it on low and then, put a lid on it.

Once your chicken is done, your chutney, rice and roasted zucchini…it’s time to eat!! The fun part now is putting it all together. Make sure to break up the chicken and spoon on some of that delicious sauce over your chicken and rice. Add a little roasted zucchini and top with some chutney. Mmmm.

This is a dish you’ll feel good about eating!!

Dig in,

❤️April

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