Turmeric Braised Chicken with Beets and Leeks

Ingredients

2 leeks, white and light green parts only

1 bunch, 4 golden beets with their greens, scrubbed

**If the beets don't have greens attached, use kale or another type of green**

2 garlic cloves, minced

2 t ground turmeric, divided

1 t ground ginger

1 1/2 t kosher salt

1/4 cup freshly squeezed lemon juice

2 T olive oil

4 skinless chicken drumsticks, on the bone

4 skinless chicken thighs, on the bone

1/2 cup chicken broth

Instructions

Preheat oven to 425. 

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 garlic, 1 t turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9x13 inch baking dish and arrange in an even layer. 

Add the chicken broth and the other t of turmeric to the mixing bowl and toss to coat in the remaining turmeric mixture. Transfer the chicken 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 an hour. 

Recipe adaptation

Ingredient List 

Meat

4 chicken drumsticks, bone in

4 chicken thighs, bone in

Liquids

Olive oil-2T

Chicken broth, 1/2 C

Produce

Leeks, 2

Beets w/greens, 4

**If beets don't have greens attached, use a bunch of kale

Garlic, 2

Lemon, 1

Seasonings

Garlic powder, 1 t

Kosher salt, 1 1/2 t

Turmeric, 2 t

Ginger, 1 t