This turmeric shredded chicken is seriously delicious and juicy.
Okay Candace, this post is for you. I made this chicken for my mother-in-law while staying at her house and she asked me to make it again before I left, and then she asked for the recipe, so here it is!
Pasture raised chicken-You can use thigh or breast meat here. I usually prefer thigh meat not only for the richer, fattier taste, but also because thigh meat is higher in minerals compared to chicken breast. They are both great in this recipe, just a personal preference! Pasture raised chicken has free range to the outdoors in which they can run, get sunshine and eat bugs and grass as compared to conventional chicken that is kept in cages and fed fortified grain diets. Because of this difference, pasture raised chicken is much higher in nutrients and protein. The extra price makes the health benefits worth the cost.
Turmeric-Turmeric is one of the best spices known to lower inflammation in the body! Think of it as an anti-aging, anti-chronic disease plant. Not only can you use as a supplement, you can add the spice to meats, vegetables, and teas. This antioxidant also protects the body from free radicals which is a great tool to combat our toxic, modern environment. Turmeric is also known to help protect against Alzheimers disease and cancers. This popular Indian spice really impresses the taste buds with its spicy, sweet flavor.
Add 1-2lbs chicken thighs (or breasts) to a casserole dish. Drizzle extra virgin olive oil on top of chicken. Sprinkle generously with salt, pepper, all purpose seasoning (we love Bragg’s or Mountain Rose Herbs), and turmeric. Bake in 350′ oven for 20-30 minutes. Be careful not to overcook. Check on occasion to make sure chicken is cooked through but still moist. Shred with 2 forks. Enjoy with your favorite sides, add to a meal such as shredded chicken tacos, or keep in the fridge for quick lunches during the week.Print