Turmeric Chicken with Honey

turmeric chicken with honey on a wooden plate

Sweet, savory, and delicious – this recipe can be whipped up within 15-minutes from start to finish. Recipe adapted from Rasa Malaysia.


4 chicken thighs, skin-on (bone-in, or removed)*
2 cloves garlic, minced
1 1/2 tablespoons honey
1 tablespoon soy sauce (or Tamari if making gluten-free)
3/4 teaspoon ground turmeric
1 teaspoon True Orange Ginger
Pinch of cayenne pepper
1 tablespoon oil
1 tablespoon fresh chopped cilantro (optional, as garnish)
*chicken breasts or wings can be used instead, if preferred

  1. In a large bowl, combine the garlic, honey, soy sauce, turmeric, True Orange Ginger, and cayenne pepper. Mix well.
  2. Add chicken to the bowl and toss to coat.
  3. In a large skillet over medium-high heat, warm the oil. Add chicken to the skillet and cook until golden brown, flipping a few times during the process. Chicken should be nice and brown on the outside and cooked through when finished.
  4. Plate chicken and garnish with fresh cilantro, if desired. Serve immediately.

This recipe serves 2.

To create a full meal: Preheat oven to 425 degrees. Chop up 1/2 an onion and 1 bunch of kale. Sear chicken for a few minutes just until lightly brown, then remove from pan and set aside. In the pan (with juices), add 1 cup apple cider or broth and scrape up all the chicken bits. Add onions and kale and mix until wilted (about 5 minutes).

In a casserole dish, add the contents of the pan (onions, kale, cider or broth), and top with chicken. Roast in the oven for about 20 minutes until chicken is cooked through.