Past Recipes
Turmeric-Braised Chicken Thighs

Turmeric-Braised Chicken Thighs with Beets, Leeks, and Cucumber-Yogurt Sauce

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Not only does turmeric have a beautiful, vibrant, yellow hue, it’s also got an earthy flavor that adds depth to meat and vegetables alike. Here, it’s combined with white wine as a braising liquid for juicy chicken thighs, which are cooked atop beets and aromatic leeks. Fluffy jasmine rice soaks up all the saucy goodness, while a drizzle of cucumber-yogurt sauce brightens this elegant and hearty dinner. 

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 830
  • Protein 69g
  • Total Carb 87g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
    • 1
    • leek
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 3 cloves
    • garlic
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • chicken thighs
    • 4
    • chicken thighs
  • white wine
    • 3 tablespoons
    • white wine
  • ground turmeric
    • 1 teaspoon
    • ground turmeric
  • Persian cucumber
    • 1
    • Persian cucumber
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • low-fat yogurt
    • 1 container
    • low-fat yogurt
  • ground cinnamon
    • 1/4 teaspoon
    • ground cinnamon
  • chicken stock
    • 8 ounces
    • chicken stock
  • lemon
    • 1
    • lemon
  • red beets
    • 4 ounces
    • red beets
  • mint
    • 1/8 ounce
    • mint

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium ovenproof pan
  • 6" small pot with lid

Cooking Steps

  1. Sear chicken

    Sear chicken

    Preheat oven to 425°F. Pat chicken dry; season with half of spice mix, ½ teaspoon salt, and pepper. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium high. When oil is shimmering, add chicken skin-side down. Sear until skin begins to brown, 5 minutes. Flip and sear opposite side, 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Discard almost all fat from pan, leaving a thin layer.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, rinse all produce. If leek arrived with dark green top, trim and discard it. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Quarter cucumber lengthwise, then cut crosswise into ¼-inch pieces. Peel beets, halve, and cut into ¼-inch half-moons. Thinly slice garlic. In a small bowl, combine wine and half of stock.

  3. Roast chicken and vegetables

    Roast chicken and vegetables

    Remove leek from water. Return pan from chicken to medium-high heat and add leek, beets, garlic, remaining spice mix, and ¼ teaspoon salt. Cook, stirring, to combine, about 2 minutes. Remove from heat. Add wine and stock. Return chicken to pan skin-side up, nestling partway into vegetables to preserve crispy skin. Transfer to oven and roast until chicken is cooked through and no longer pink, 18-22 minutes.

  4. Cook rice

    Cook rice

    While chicken roasts, in a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  5. Make cucumber-yogurt sauce

    Make cucumber-yogurt sauce

    While rice cooks, halve lemon. Finely chop cilantro and mint leaves, keeping herbs separate and discarding stems. In a separate small bowl, combine yogurt, cucumber, mint, 1 squeeze lemon juice, ¼ teaspoon salt, and pepper as desired, and stir to combine. Cut remaining lemon into wedges for serving.

  6. Plate chicken

    Plate chicken

    Divide rice between serving plates. Transfer chicken to a plate. Using a slotted spoon, transfer leek and beets to plates with rice, discarding braising liquid. Top with turmeric-braised chicken thighs, and spoon over cucumber-yogurt sauce. Garnish with cilantro, serve with lemon wedges for squeezing over, and dig in! Save remaining stock for another recipe.

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