Lemon Chicken with Turmeric (Real Food, Paleo, Whole30)

Turmeric root, the spice that gives curry powder its signature yellow color, is most commonly associated with cooking. But historically, it has been used for its medicinal properties due to its powerful compounds - most importantly curcumin. Studies have shown that the compound curcumin contains strong antioxidant and anti-inflammatory qualities, as well as antiseptic properties and can be used as a sleep aid alternative.

Topically, turmeric can be used in a paste to sooth inflamed skin (as with eczema and psoriasis, acne and bug bites). Internally, turmeric can be helpful in reducing pain associated with inflammation (as with arthritis, or other conditions), and aids with digestive issues, such as upset stomach or pains, and with gallbladder, kidney and liver issues.

Laboratory tests have shown that using turmeric can prevent hardening of the arteries. It may support brain health and prevent and slow Alzheimer's. And curcumin, as a cancer treatment, can affect cancer growth, development and spread by reducing the growth of new blood vessels in tumors, and contributing to the death of cancerous cells. Packs a nice punch, right?

Turmeric can easily be added to many dishes such as scrambled eggs, beef (a favorite) and stew dishes, added to bone broth, and can be made into tea or tonic, pictured above (I substitute homemade finished water kefir in the tonic and omit the sweetener).

One of my favorite (and quick) ways to add turmeric to our diets is with this chicken dish. I use my pressure cooker to save time, but I am sure this can be adapted to use a conventional stovetop method or a slow cooker.

Lemon Turmeric Chicken (adapted from Pressure Cooker for Dummies)

2 tablespoon cooking fat (tallow or olive oil)
2 cloves of garlic, peeled and sliced
1 onion (red or white), sliced
2 tablespoons chopped organic cilantro
1/2 teaspoon organic ground turmeric
1 teaspoon salt
1 cup chicken broth
3 pounds bone-in chicken pieces (skin removed, optional)
1 organic lemon, sliced

Following the instructions on the electric pressure cooker, heat the cooking fat and add the garlic, onion, cilantro, salt and turmeric. Stir well for 2 minutes and add the chicken pieces. Stir well to coat the chicken with the turmeric mixture and pour in the broth. Place the lemon slices on top.

Cover the pot and cook using high pressure for 15 minutes. Release the pressure in the pot using a quick-release method. Unlock the cover and adjust the seasonings, if needed - serve.

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