Turmeric Honey Chicken

Not only is this Turmeric Honey Chicken recipe quick, simple and so tasty, it's so very good for you too!

It's a sweet, spicy (in a warming sort of way) dish with the honey and rice vinegar balancing turmeric's pleasantly earthy taste profile. Adapt the central chicken and sauce recipe by incorporating any green veg you have on hand. 

INGREDIENTS FOR FOUR

SAUCE
60ml warm water
60ml honey
6 x grinds black pepper (½ to ¾tsp)
2 to 3gm salt

CHICKEN

2Tbsp plain flour
2tsp dried ground turmeric
600-700gm boneless skinless chicken thighs
3-4gm salt

30ml extra virgin olive oil for frying

250gm green beans

2tsp rice vinegar or cider apple vinegar

Lime wedges to serve (optional)

BUTTERED CARROT MASH

500gm carrots
salt
75gm butter

COOKS NOTES:

• Antioxidant-rich and anti-inflammatory; turmeric can help protect from chronic diseases like heart disease, diabetes and cancer. It can also lower blood pressure and support immune systems.  Adding a few grinds of black pepper in dishes that include turmeric will ensure your body can easily digest the goodness (naturally occurring curcumin chemical) in this rhizome.
• The more pepper included, the warmer the dish will be, so start of with a light hand and taste as you go.
• Try our Herbies Spice brand Turmeric, it's fresh and gorgeous, it flavours this dish so beautifully.
• Add wilted spinach or silverbeet, baby frozen peas, broccoli or broccolini (use stalks from both vegetables), or even a frozen vegie mix of peas corn and beans.
• Serve with Asian wheat or vermicelli noodles, or steamed rice. The turmeric honey chicken is great in iceberg lettuce cups if wanting to cut down on carbs.
• BONUS RECIPE Winter warming and health giving, a turmeric latte is a tasty alternative to coffee, tea or hot chocolate. Here's my recipe.

METHOD

1. Pre-boil a saucepan of water to cook vegetables while preparing sauce and chicken. Top beans and cut roughly into 2cm lengths. Once water is boiling, add a good pinch salt and simmer beans for about 4 minutes, until just tender. Peel carrots and cut into 2cm slices. Remove beans with slotted spoon and set aside. Add carrots to water and cook for 5-6 minutes, until just tender. Drain and keep warm in covered saucepan.
2. Meanwhile, measure all sauce ingredients into a bowl or jug and stir well to combine.
3. Mix flour and turmeric together in wide shallow bowl.
4. Cut chicken into 2cm chunks and season with salt.
5. Place large frying pan over medium low heat. Toss half chicken through spiced flour, removing it to a clean plate. Add a tablespoon or so of oil to the hot pan and immediately add floured chicken. Allow the pieces to sit in pan without stirring to colour lightly. After a couple of minutes, move chicken to finish colouring on all sides. Remove from pan to covered bowl, then flour and cook other half of chicken.
6. While chicken is cooking, melt butter for carrots in small pan over medium heat. Once frothy, cook for a further 30 seconds to a minute, so the butter turns nut brown. Pour over warm carrots and using a stick blender, mash carrots with butter, until smooth. Adjust seasoning, carrots may need a little more salt if unsalted butter has been used. Place lid back on pan to keep warm.
7. Complete chicken. Add first batch back to frying pan with cooked beans. Pour over pre-prepared sauce while stirring and bring to a simmer for a minute or so. The flour will thicken the sauce and honey makes it enticingly glossy.
8. Place bed of carrot mash on warm plate, spoon over chicken and beans, serve with lime wedge to squeeze.

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