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Super Food Tuesday: Tumeric Chicken Thighs

Tumeric is one of the foods often touted in the media as a "superfood," and it's especially popular in Indian, Southeast Asian, and some Middle Eastern cooking. Strong research suggests that tumeric can help fight inflammation and keep blood sugar levels steady. Other studies--some of them of dubious reliability, in my view--indicate that tumeric might be helpful in easing depression, fighting type 2 diabetes, warding off viruses, easing PMS symptoms, lowering LDL "bad" cholesterol, easing joint pain and stiffness, stopping the growth of tumor cells, improving IBS symptoms, and helping headaches. I'm interested in seeing what additional research uncovers, but, in the meantime, I'm happy to add tumeric to my cooking because it tastes good. I particularly like tumeric with chicken, hence today's offering: Tumeric Chicken Thighs. The recipe is easy to put together, and the chicken thighs cook in a slow cooker while you do other things. The chicken turns out moist, full of flavor, and mildly spiced, although, if you like heat, feel free to add some red chili powder (I don't!). The chicken thighs are great served with rice and a salad, and they make a super supper, whether you think tumeric is a superfood or not.

Tumeric Chicken Thighs

Tumeric Chicken Thighs -- Serves 4

4 large skinless, boneless chicken thighs (about 2 pounds)

1 medium onion, chopped (about 1/2-3/4 cup)

1 tablespoon of minced dried parsley

1/2 teaspoon of garam masala

1/2 teaspoon of coriander

3/4 teaspoon of salt, divided

1 teaspoon of dried tumeric

1 cup of plain, non-fat yogurt

1/4 cup of lemon juice

1 tablespoon of honey

1/2 teaspoon of dried cilantro

1/4 cup of fresh cilantro leaves (optional)

Coat the insert for a slow cooker with non stick cooking spray. Arrange the chicken thighs in one layer in the cooker and sprinkle on the chopped onions, the parsley, garam masala, coriander, 1/2 teaspoon of the salt, and the tumeric. In a small bowl, mix together the yogurt, lemon juice, honey, and remaining 1/4 teaspoon of salt. Spread the mixture on top of the chicken and spices. Sprinkle on the dried cilantro. Cover the slow cooker and cook the thighs on high for about 4 hours or about 6 hours on low. If you'd like, sprinkle on the fresh cilantro leaves just before serving the chicken.

Slow Cooker Tumeric Chicken Thighs

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