Turmeric and I are becoming good friends. It’s a mellow spice. Similar to ginger, in that we harvest it in root form then ground up and known for it’s antioxidant properties. It doesn’t have a hot fiery spice to it, the LemonAID is what gives this recipe a kick!
LemonAID is a lemon spice herbal tea by the company Casa de Sante made to help with digestion and inflammation. LemonAID is FODMAP friendly and so is this recipe. They make two varieties; mild and hot. I am using the hot variety here! The heat is mostly from the cayenne pepper from what I can tell on the label, so have no fear, this is not a five alarm chili. Think medium salsa spicy. 🙂
Combining squash in this recipe was a natural fit as we are nearing fall as I write this. The squash melds well with the lemon and herbs and soak up all the juices in the cooking process. Here I used both yellow and green zucchini squash.
Price and Ingredients: Turmeric can be purchased as cheap as $2 in the spice aisle. Giant stores also have organic varieties for about $4. Squash in season is about $0.75 per piece. I’ve also seen it in the freezer aisle lately, but that may also be a seasonal thing. LemonAID can be purchased online or at several PA locations found here.
Lemon Turmeric Chicken with Squash Recipe
Serves 3-4 people
6 Chicken Thighs (boneless and skinless)
1 Cup LemonAID Drink – Spicy
1 Tablespoon Lemon Juice
¼ Cup Water
1 tsp. Pepper
1 tsp. Salt
1 Tbsp. and 1tsp. Turmeric
2 Medium Squash, yellow or green
Optional – 2 cups Brown Rice
Wash and remove any skin from chicken thighs. Using a knife or fork, poke small holes in each piece of chicken. This will add flavor from the marinade later. Rub generously with turmeric (about 1 Tablespoon or more total), salt and pepper. In a large ziplock bag add chicken and 3/4 cup of LemonAID drink, and 1 Tablespoon Lemon Juice. Close the bag and refrigerate for 12-24 hours. In a large skillet, add all contents of the bag (chicken and all liquid). Turn heat to medium-high and add 1/4 cup LemonAID drink and 1/4 cup water. Next slice squash into small pieces and add to skillet. Also add 1 tsp. Turmeric. Mix around so the squash is covered by liquid. Once mixed, place a lid on the skillet. Let simmer for 20-30 minutes. Rotate the chicken and stir every couple minutes. Serve over brown rice.
For more information on Casa de Santé, check out their website here.