Paprika and Turmeric Chicken

I love using paprika and turmeric so much in my kitchen that I even invented a special chicken marinade in honour of my favourite spices.

This chicken recipe with slow roasted garlic is a crowd pleaser I guarantee you will come back to again and again.

The key to getting the juiciest chicken is to cook it in the oven for 15 minutes on high heat then turn down the temperature for another 40 minutes, turning the chicken every so often.

See below for the recipe video, also available on our tiktok channel.

The marinade

As always, try to marinade the chicken the night before but if you're really pressed for time then an hour is just enough to get good enough flavour.

Make sure you rub the marinade under the skin as well so the flavour goes into the flesh.

I like to gash the chicken thighs with a sharp knife so the marinade really gets through and it also makes a nice texture on the surface.

The garlic

I add a whole bulb of garlic for about 7 chicken thighs and keep the cloves unpeeled in their skin so they won't burn.

The garlic comes out almost sweet and caramelised, it can be squished on the side of your plate and serves as a condiment in it's own right.

If you have extra garlic left over, I keep them to add to other dishes such as late night pasta with lemon and chilli.

The spices

I use regular paprika in this recipe though you could use smoked paprika too although it will give it a distinct flavour so perhaps try both and see which one you prefer.

You can always know if a spice goes out of date when it loses its smell so don't just look at the sell by date, use your senses too.

I also have a spice jar in my cupboard with a 3:2 ratio of paprika to turmeric as I use them together so often.

You can't really go wrong when you add them to meat, chicken, fish or even vegetables, and they always bring a bit of welcome sunshine to your table no matter how short the days are getting.

📖 Recipe

5 from 1 vote

Print

Paprika and Turmeric Chicken

Quick and easy chicken with caramelised garlic

Course Main Course

Cuisine Lebanese, Mediterranean

Keyword Comfort food, Healthy, Soul food

Cook Time 1 hour

Total Time 1 hour

Servings 6

Author Zaatar and Zaytoun

Ingredients

• 6-7 chicken thighs, skins on approx 2kg
• 1 bulb of garlic
• 1 tablespoon of paprika
• 1 teaspoon of turmeric
• ½ teaspoon of 7 spice
• 2-3 tablespoon of regular olive oil
• ½ teaspoon salt

Instructions

1. Wash the chicken and leave to drain in a colander

2. In a large bowl prepare the marinade by adding the paprika, turmeric, 7 spice, oil and salt. Mix well

3. Gash the chicken thighs with a sharp knife 2-3 times each and place in the bowl.
4. Rub the chicken with the marinade making sure you get underneath the skins
5. Add the garlic cloves and turn everything with your hands once more

6. Cover with cling film and leave to marinade in the fridge, ideally overnight or for a few hors at least

7. Take out the chicken at least half an hour before you want to cook it to bring to room temperature

8. Preheat the oven on to 230°C (450 F)

9. Place the chicken in a roasting dish and transfer to the heated oven for 15 minutes

10. Then reduce the heat to 180°C (350 F) and cook for another 40 minutes, turning the chicken occasionally.

Recipe Video

If you make any of our recipes let us know how it went via our Social Media platforms.

We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!

Other recipes you might like from the Zaatar and Zaytoun collection: