This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a fantastic Persian recipe by Louisa Shafia called Turmeric Chicken With Sumac and Lime!
I can’t remember where I first came across this recipe for Turmeric Chicken With Sumac and Lime, but I can tell you it was a LIFE CHANGING DAY! On that day when I first made it, I was delighted to bring a taste of Persian cooking into my own kitchen.
The recipe for Turmeric Chicken With Sumac and Lime comes from the cookbook The New Persian Kitchen by Louisa Shafia. Ms. Shafia is a chef, recipe developer, and cookbook author. She is of Iranian heritage, and her book The New Persian Kitchen is full of Persian recipes developed with a contemporary take on this amazing cuisine.
You must visit Ms. Shafia’s shop, Feast by Louisa! Her shop features signed copies of her cookbooks “The New Persian Kitchen” and “Lucid Food,” as well as an amazing Persian Spice Kit, and Rice Bonnet, which will help you achieve the PERFECT Persian rice!
The Ingredients Required For Turmeric Chicken With Sumac and Lime
You will see in the picture above, that very few ingredients are needed to produce this scrumptious dish. All you need is bone-in chicken thighs, garlic, lime, turmeric, salt, pepper, water, grapeseed oil, and sumac, for garnish.
After mixing the turmeric, salt, and pepper, you simply season both sides of the chicken thighs and brown the chicken in a skillet.
You’ll braise the chicken for around 25 minutes, then remove the chicken and reduce the sauce. The sauce is poured over the chicken, and then it’s dusted with sumac and served with juicy limes!
What is Sumac?
Sumac is widely used in Middle Eastern and Mediterranean cooking. The sumac bush is native to the Middle East. It produces deep red berries, which are dried and then ground to a powder. It’s often part of another Middle Eastern spice called Za’atar. Za’atar is one of the foods in my 1,000 Foods to Eat Project and you can read about it here.
The taste of sumac is somewhat sour, like lemon, and it has a beautiful dark red color as you can see in the picture above. In the Turmeric Chicken With Sumac And Lime, the sumac is strictly used as a garnish. I urge you to experiment with pairing sumac with fish, lamb, and vegetables as well!
For convenience, I am including a link to purchase sumac from Amazon here.
You MUST Try Turmeric Chicken With Sumac and Lime!
You absolutely MUST try this dish! It produces a flavor so incredible you’ll be craving it again and again! Succulent and aromatic, this dish is best served with rice (Persian rice if possible!) and of course take the time to squeeze your juicy limes all over the chicken before eating!
This recipe will show you that you can bring a taste of Iran to your home! Super simple and absolutely delicious, I believe your whole family will be craving it!
Thank You To Louisa Shafia!
Last but certainly not least, I cannot tell you how thrilled I was when I was given permission by Louisa Shafia to publish this recipe! It’s been such a favorite of mine, I’m absolutely over the moon to be able to share it here and with as many people as I can!
Please view www.LouisaShafia.com for more information on Ms. Shafia, additional recipes, and also details on her cooking classes. It would be such a dream for me to attend one of her classes one day!
Thank you Louisa Shafia and may all the best be yours!!!
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Turmeric Chicken With Sumac and Lime
- 1 ts ground turmeric
- 1 tbsp sea salt
- 2 ts pepper
- 4 bone-in chicken thighs
- 2 tbsp grapeseed oil
- 3/4 cup water
- 4 cloves garlic minced
- 2 limes juicy and halved!
- sumac for garnish
- In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
- Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque.
- Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
- Dust the chicken with sumac and pepper, garnish with lime halves, and serve.