Spiced ChickenThis is a Rudog original recipe. This is a GREAT way to get some turmeric and cumin (superfoods!) into your diet!

I actually use frozen thighs, so my cooking time takes around 20 minutes. Obviously fresh or thawed chicken will cook more quickly. You can use breasts, but they aren’t as tender. No recipe is ever set in stone, so feel free to adapt it how you like it!

Check out this link to learn more benefits about turmeric!

 

  • 6 chicken thighs (boneless and skinless)
  • 1 can diced tomatoes
  • 1-2 cups chicken broth, could be more…..
  • 1 can green peas
  • 1-2 tsp cumin
  • 1-2 tsp turmeric

In a large skillet, pour the chicken broth over the chicken thighs. It doesn’t have to completely cover them,  but it should be deep enough to  bathe them. Add the tomatoes, undrained, and as much of the canned peas as you like. You can actually save half the can to add to some rice later….your choice. Season with a little salt if you want, and then cumin and turmeric. Start with a tsp of each, and then add more if you decide you like it stronger.

Let simmer on low to medium  heat until the chicken is completely cooked. Probably around 15 minutes. I like to cover this in the beginning, and then uncover it for the last few minutes of cooking to thicken up a little bit. The chicken will be tender and easy to cut when it is ready.

This is fantastic when it is served with basmati rice. Cook the rice in chicken broth instead of water for a little more flavor. Toss in some of those peas at the end (if you saved any) and serve!

This is a well balanced meal that has carbs, protein, and a little fat. Perfect.

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