One pot comfort food is my love language.
There is something about layering ingredients in a pot and having them result in a delicious meal that I find so deeply satisfying. It’s the kind of easy kitchen magic that needs to be shared; a secret I want everyone to know.
And who doesn’t love comfort food? The appeal is in the name. Don’t we all want food to give us some level of comfort? I know I do.
These days comfort food looks different for me. Sure, hot and salty fried chicken, gooey macaroni and cheese and steamy bowls of pasta Bolognese all still have their moments. But most of the time, when I want comfort food, I want food that will feel like a hug when I eat it AND will leave my body feeling good hours later. I don’t want to have to pay the price of feeling bloated and heavy and exhausted from comfort food. Because what kind of comfort is that really?
When it comes to one-pot comfort food, this Turmeric Coconut Chicken hits all the marks. It is HEARTY, SUPER FLAVORFUL, EASY to make, NOURISHING and so, so SATISFYING.
It also gets bonus points for providing a nice dose of fresh turmeric, ginger and fennel – all ingredients that can help ease digestion discomfort and fight inflammation.
If you’ve only used dried, ground turmeric, here’s an opportunity to give the fresh stuff a try. It’s becoming easier to find. Look for it in the produce section of your favorite grocery store. It will be near the fresh ginger and look somewhat similar. You’ll know you’ve found it by it’s trademark bright orange flesh.
Tips on making this recipe your own:
- Want to make it plant-based? Tofu is great here. Cut into large cubes and brown just like you would brown chicken.
- Don’t like fennel? Use sliced onion instead.
- Want more veggies? Add in a few handfuls of chopped kale or chard with the herbs. Stir and let cook for 3-5 more minutes.
- Born a cilantro-hater? Bummer, but I get it. Use chopped dill or parsley instead.
- Serve it however you want! I like it over rice. It’s also great over cauliflower rice or roasted potatoes. You’ll want something to sop up the sauce. ☺
Want to see the play-by-play of me making this recipe for dinner? Head on over to my Instagram account and click on the “Chicken Dinner” highlighted story in my profile.
- 1 tablespoon coconut oil
- 1 ½ pound chicken thighs, boneless/skinless
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh turmeric
- 1 garlic clove, grated/pressed
- 1 head fennel, thinly sliced (white part only)
- 1 teaspoon ground coriander
- 2/3 cup full-fat coconut milk
- ½ cup water (or broth)
- juice of half a lime
- handful chopped cilantro
- 3 scallions, green parts only, thinly sliced
- Heat a heavy-bottomed pan or Dutch oven over medium-high heat.
- Pat the chicken dry and sprinkle the salt and pepper evenly over all of the pieces on both sides.
- Place the chicken in the pan. Cook for 5 minutes, until golden.
- Flip and cook for another 5 minutes until the second side is golden.
- Add the turmeric, ginger, garlic, fennel and coriander. Tuck between and under the pieces of chicken.
- Cook for 5 minutes, stirring a bit as needed, until ginger is fragrant.
- Add the coconut milk and water.
- Scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a boil.
- Reduce heat to simmer. Cover and cook for 20 minutes or until chicken is fork-tender.
- Remove lid and add lime juice, cilantro and scallions.