Description
Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish.
Yield: 4servings | Serving Size: 1drumstick, 1 thigh and vegetables
Ingredients
2leeks, white and light green parts only
1bunch, 4 golden beets with their greens, scrubbed
2garlic cloves, minced
2teaspoonsground turmeric, divided
1teaspoonground ginger
1-1/2teaspoonskosher salt
1/4cupfreshly squeezed lemon juice
2tbspolive oil
4skinless chicken drumsticks, on the bone
4skinless chicken thighs, on the bone
1/2cupwhite wine, swap for chicken broth for whole30/paleo
Instructions
- Preheat the oven to 425°F.
- Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
- Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1 teaspoon of turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
Add the chicken and the other teaspoon of turmeric to the mixing bowl and toss to coat in the remaining turmeric mixture. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
- Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
- Roast, uncovered, until the chicken is fork-tender and the beets are soft, about 1 hour.
Last Step:
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Nutrition
Serving: 1drumstick, 1 thigh and vegetables, Calories: 527kcal, Carbohydrates: 16.5g, Protein: 64g, Fat: 19.7g, Cholesterol: 290mg, Sodium: 747mg, Fiber: 3.5g, Sugar: 8g
