This easy 30 minute one pan chicken recipe is a fabulous weeknight meal for families who are short on time but want big flavor! Tender pieces of turmeric chicken with citrus, fennel and couscous are combined into a simple skillet meal topped off with cilantro and pomegranate arils.
3 TBSP olive oil
1 shallot, finely chopped
1 garlic clove, minced
1 lb boneless skinless chicken breasts, cut into 1″ pieces
1 tsp turmeric
1 cup chicken stock
1 lemon – zest and 1 TBSP of juice
1 orange – zest and 1 TBSP of juice
1/2 cup dried currants
- 1/4 cup chopped cilantro
- 1/2 cup pomegranate seeds
- 1/2 cup sliced almonds
Heat a large skillet over medium heat.
Add 3 TBSP oil to the skillet and sauté the chopped shallot and fennel for 4 minutes, stirring frequently, until they start to turn soft.
Add the minced garlic and stir for one minute.
Add in the chicken and cook, stirring frequently, until the chicken is cooked through, about 6-8 minutes.
Add in the turmeric, chicken stock, couscous, orange zest and 1 TBSP juice, lemon zest and 1 TBSP juice, and currants.
Bring to a boil, then cover and remove from heat. Allow to sit for 5 minutes.
Fluff the meal with a fork, then garnish with pomegranate airils, chopped cilantro, and sliced almonds.
Keywords: Middle Eastern Chicken Recipe, Turmeric Chicken, One Pan Recipe, Couscous