Tumeric cod (or chicken) with Potatoes and Onion

Savor the rich flavors of a tumeric-infused sauce cooked with onions and potatoes, A comforting dish perfect for hearty meals with chicken or fish. This recipe is quite versatile and you can swap the potatoes for parsnip or sweet potatoes for a better glycemic load. You can also leave out the date syrup/honey as well. The foundation of this recipe is the combination of tumeric and black pepper with the olive oil and onions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a jug, combine the oil, tumeric, pepper, salt, hot water and date syrup (honey or similar can be used as alternative) and set aside

Step 2

Heat 2 tbsp olive oil in a large pan over a medium heat. Add the salt, pepper, and turmeric

Step 3

Peel and slice the onions before adding them to the pan. Fry/mix for 2-3 minutes so they are well coated. Add a little water if necessary to help coat the onions

Step 4

If using chicken, add the thighs/breasts on top face down. Leave them alone for 5 minutes before turning them over and cooking for another 5 If using fish, leave the fillets out for now and we will add later

Step 5

Cut the potatoes into cubes and spread evenly over the pan with the garlic cloves (you can use paste if preferred)

Step 6

Carefully pour the sauce over to try and ensure everything in the pan is covered

Step 7

Cover with a lid and cook on low heat for 1 hour.

Step 8

At the end, throw in your frozen peas and turn the heat right up. Fry off until you get the consistency you want (usually about 5 mins on a higher heat for a thicker sauce)

Step 9

If using cod, nestle the fillets into the sauce, cover again and cook on low for a further 6-8 minutes

Step 10

Garnish with dill leaves and flaky salt.