Turmeric Roasted Chicken with Golden Beets and Leeks
Serving Size: 10
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives
Ingredients
4leekwhite and light green parts only
2bunchgolden beetwith their greens, scrubbed
4clove garlic minced
4teaspoonground turmericdivided
1tablespoonground cumin
1teaspooncoriander
2teaspoonground ginger
1teaspoongranulated garlic
1teaspoonKosher saltmore or less to taste
0.5teaspoonfreshly ground black pepper
1/2cupfresh lemon juice freshly squeezed
4tablespoonextra virgin olive oil
3poundchicken drumstickoptional skin removed
1cupchicken stock
Instructions
Preheat the oven to 425° F.
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 the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. 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 chicken broth around the sides of the dish.
Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.
Reheating Instructions
Heat in a 350 degree oven for 20 minutes or until heated through.