I’ve been doing a lot of revisiting of old dishes lately, including the much loved turmeric chicken recipe from my last book.
Back in 2017, I made it so many times, for so many people that I eventually OD-ed. But that’s the beauty of unearthing recipes from our past: as soon as this sheet pan version of the turmeric chicken went in the oven, the smells that filled my apartment brought me right back to all the wonders and excitement and harried-ness of book launch.
I decided to do a little mash-up with this turmeric chicken recipe, using the marinade from one of my favorite recipes from my NEW book, SIBO Made Simple. The turmeric-dill catfish in that book is Vietnamese-influenced, and similar to this recipe for Cha Ca La Vong.
Fresh ginger, dill, lime juice, maple syrup and fish sauce come together with the turmeric to create a gorgeous yellow sauce that’s just the right mix of sweet, spicy, salty, sour and earthy. It becomes especially pungent and complex in this sheet pan recipe since the chicken takes a while to roast in the oven.
Recently, I’ve been experimenting with being lower carb and trying the AIP diet to get my immune system back on track. It’s been an interesting learning experience, and since I know a lot of you Hashi Posse members out there have gone on the Autoimmune Paleo Protocol, I wanted to share a few more recipes on the site that fit the bill.
If you’re not AIP, feel free to add some heat: chile flakes, sriracha, etc. It would also, of course, taste wonderful over a bed of brown rice or cauli rice.
If instead, you’re following a low FODMAP diet, you can easily swap in bok choy, zucchini, green beans, kale, chard, or a mixture of all of the above for the asparagus. Other than that, it’s completely low FODMAP as well!
The beauty of sheet pan meals is that you can always vary the veggies for whatever you have in the fridge, or whichever diet you’re following. Feel free to get creative!
Read on for this sheet pan ginger turmeric chicken recipe. It’s such an easy springtime weeknight meal.
With health and hedonism,
Ginger-Turmeric Chicken with Asparagus and Radishes (AIP, Low FODMAP optional)
- 1/4 cup roughly chopped fresh dill tightly packed
- 2 tablespoons minced fresh ginger
- 1/4 cup freshly squeezed lime juice from 2 limes
- 2 tablespoons fish sauce I like Red Boat
- 2 tablespoons coconut oil melted
- 2 teaspoons maple syrup or clover honey
- 1 teaspoon ground turmeric
- 1 pound boneless skinless chicken thighs
- 1 bunch asparagus trimmed and sliced on the bias into 1-inch pieces
- 2 medium daikon radishes cut into wedges (watermelon, purple, or pink work too!)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the dill, ginger, lime juice, fish sauce, coconut oil, honey or maple syrup, and turmeric. Fold in the chicken and set aside to marinate for 10 minutes at room temperature.
- On the lined baking sheet, toss the asparagus and radishes with olive oil and salt and arrange in an even layer. Arrange the chicken on top and pour any remaining marinade over the vegetables. Bake until the chicken is cooked through and the veggies are caramelized, about 25 minutes.