Succulent chicken thighs are simmered in a rich, aromatic sauce featuring fresh vegetables, earthy turmeric, and nutty almond flour. Turmeric, known for its anti-inflammatory properties, adds a golden hue and a health boost to this irresistible meal. Perfect for a weeknight dinner, it's so delicious you'll want to make it again and again!
natural
skinless
ground
Finely chop the tomato, onion, and green pepper into a brunoise. Mince the garlic and parsley.
Season the chicken thighs with salt and black pepper. Heat the extra virgin olive oil in a large pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and parsley, followed by the chopped tomato, onion, and green pepper. Sauté for 10 minutes, stirring frequently. Add the salt, black pepper, and ground cumin, and continue to cook for another 10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelised.
Stir in the almond flour and turmeric into the vegetable mixture. Mix well for 1 minute until fully incorporated and a thick paste forms.
Return the seared chicken thighs to the pan with the vegetable mixture. Pour in the water or broth and stir gently to combine. Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer for 5 minutes.
Serve the chicken with almond and turmeric hot, accompanied by cauliflower rice, quinoa, brown rice, or chickpeas sautéed with garlic and parsley.
For an extra depth of flavour, use chicken broth instead of water.
This dish freezes well, making it perfect for batch cooking. Store in an airtight container for up to 3 months.
To enhance the nutty flavour, lightly toast the almond flour in a dry pan for a few minutes before adding it to the sauce.