Hello January, you old so-and-so of a dark and dreary month! We have a couple of tricks to minimize your 4:30 darkness, and barely breaking 15 degree days. First, we keep our twinkly lights up so it’s still pretty and cheerful at night. The second trick is to throw a lot of turmeric into our dishes.
Not only is turmeric an anti-inflammatory and filled with manganese and iron, it’s also inexpensive and beautiful. So when the days are short and dark – add turmeric to anything from a chicken dish to a casserole if you want to add a splash of sunny color.
Jedd’s face lit up when he saw these thighs combined with turmeric and lemony artichokes.
Take that, January!
Turmeric and Lemon Artichoke Chicken
1 ½ tablespoons olive oil
2 teaspoons turmeric
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
8 bone-in chicken thighs
1 cup chicken broth
1 small red onion, diced
1 can artichoke hearts
1 tablespoon lemon juice
Chopped flat-leaf parsley, for garnish
Preheat oven to 375 degrees.
Preheat the oil in a large cast iron frying pan over medium heat. Add the turmeric, salt and pepper, and stir well. Place chicken skin side down in the pan and brown for 5 minutes, or until it releases easily from the pan. Turn chicken over, and turn the heat off.
Add the broth, onions and artichokes. Cover the pan, and bake until the chicken registers 165 degrees with a meat thermometer, about 10-12 minutes.
Drizzle in the lemon juice and garnish with parsley.
Serve immediately and enjoy!
(Photos by Launie Kettler)