Tumeric Chicken

Wowzas, this was good. Dale LOVED it! Leftovers were great too.

This was a different spin on my Artichoke Chicken Thighs – takes this dish up a notch!


Tumeric Chicken


  • 4 Tbsp Ghee or unsalted butter, divided (love me the Kerrygold)
  • 2 cans canned artichoke hearts, quartered (I get mine from Trader Joe’s or Costco)
  • 1.5 cups of pitted Kalamata olives (I LOVE olives – use less if you don’t)
  • 1/2 cup olive juice from your olive jar
  • 6-8 skin on, bone in chicken thighs, trimmed of excess fat/skin (can use skinless/boneless or breasts)
  • 3 tsp ground turmeric
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lemon
  • Add a sprinkle of red pepper chili flakes for some spice, but totally optional!

How to:

  1. Grab a 9×13-ish baking dish
  2. Preheat oven to 425 degrees
  3. Grease a casserole dish with 2 tbsp butter
  4. Place the artichoke hearts, olives, and olive juice inside the dish
  5. Place the chicken thighs on top
  6. In a small mixing bowl, combine all the spices together
  7. Sprinkle the mixture heavily over your chicken
  8. Sprinkle remaining spices over everything else in your dish
  9. Put a small pat of butter on each chicken thigh
  10. Cut the lemon in half, and place slices all over dish, in between thighs, on thighs, etc.
  11. Squeeze the other half of the lemon into the dish
  12. Sprinkle with chili flakes if you add those
  13. Cover the dish with tin foil and bake for about 20 minutes
  14. Remove the foil and bake for an additional 20 minutes to make sure the chicken is cooked throughout

Enjoy! Serve with roasted broccoli…mmmmmm……

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