Turmeric Braised Chicken Thighs With Golden Beets and Leeks
Recipe type: Chicken
Yield: Serves 2-3
  • 2 leeks, white and light green parts
  • 1 bunch of golden beets with their greens, scrubbed
  • 2 medium garlic cloves, grated on a microplane
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 bone-in skin-on chicken thighs (about 1 pound)
  • 1/2 cup dry white wine
  1. Preheat the oven to 425°F.
  2. Cut the leeks in half lengthwise, then slice into thin half-moons. Clean the leeks by adding to a large bowl of tepid water, swishing the leeks around, letting the dirt settle then skimming off the leeks, leaving the dirty water behind.
  3. Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  4. In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9-by-13-inch baking dish or casserole pan and arrange in an even layer.
  5. Add the chicken 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.
  6. Roast, uncovered, until the internal temperature of the thigh is 170°F and the beets are soft, about 1 hour.
If you can't find golden beets with healthy-looking greens still attached, a small bunch of swiss chard is a good substitute. (Remove the thick ribs from the leaves before chopping.) Alternatively, red beets, radishes, or turnips can be used (preferably with their greens). The original recipe calls for whole chicken legs rather than thighs, both are great choices.
Recipe by A Modest Feast at http://www.amodestfeast.com/2017/10/09/turmeric-braised-chicken-thighs-beets-leeks/