Nahid’s Yellow Chicken

by Nov 2, 2007

This is a favorite from our daycare provider. All the kids love it and it is very simple, yet it has managed to stump every one of us parents when we try to make it at home. I asked her again for the recipe the last time I saw her. She looked at me quizzically (“it’s so simple – how can you be having trouble??”), laughed, then explained, “onion, chicken, turmeric, salt, cover with water and boil dry.”Soapbox time.  If you want your kids to be “good eaters”, it is essential to expose them to a variety of foods and seasonings. Turmeric is a great place to start.  It is mild in flavor yet packs a health punch, most notably as a natural anti-inflammatory.

Nahid's Yellow Chicken

8 pieces, good for 2 adults and 2 kids (and maybe a piece or two for tomorrow's lunch)


  • 8 pieces natural, range chicken (I usually choose 6 thighs and 2 drumsticks)
  • 1 yellow onion, cut in half and sliced thinly
  • 1 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt


  1. On stovetop, turn heat to medium under large dutch oven (or any other pot with lid), and add the chicken and onion.

  2. Sprinkle turmeric and salt over the chicken pieces, add water to approximately 1-inch depth in the pot, cover, and bring to a boil. Reduce heat and simmer partially covered for a minimum of 45 minutes. (You really can't overcook this dish. Just remember to stop cooking when the liquid has completely evaporated, so you don't burn the chicken.) Serve with rice and veggies.

Amy’s Kitchen Coach Tips

  • Go ahead. Don’t measure anything in this recipe. Just sprinkle in the turmeric and salt until you think there’s enough to flavor and color the chicken. Really. It will be ok!
  • You have options here:  cook all the liquid away, or leave some to serve as a sauce over the rice.
  • Use all drumsticks and cook dry for a good buffet party entree.
  • If you prefer to use boneless chicken, that’ll work too!  Easy.

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