Turmeric Chicken with Peas and Potatoes

Can you feel the autumn breeze in the air? Here's a delicious dish that will fill your home with warm, aromatic scents.

• Introducing start spice: Turmeric

Time to Work: 20 minutes
Preparation Time: 1 hour and 15 minutes
Difficulty Level: Easy

Ingredients (8 servings):

• 3 onions, chopped
• 4 leeks, thinly sliced
• Oil for frying
• 2 celery stalks
• A handful of chopped coriander
• A handful of chopped parsley
• 5 chicken drumsticks and 8 chicken thighs
• 4-5 potatoes, cut into wedges
• 2 tablespoons of crushed garlic
• 500 grams of garden peas
• Salt
• Black pepper
• Turmeric

Preparation Method:

1. Fry the onions and leeks over high heat until they soften, then add the celery stalks, parsley, and coriander (set aside some for later). Continue frying until the onions turn golden.
2. Add the chicken and sear it on all sides until it turns golden brown.
3. Lower the heat and add the potatoes and garlic. Season to taste. Stir everything together and steam for about 5 minutes.
4. Add water to cover the contents of the pot and cook for about 10 minutes over high heat. Lower the heat and cook for an additional 35 minutes.
5. Add the peas and sprinkle the remaining coriander and parsley on top. Wait for 7 minutes and turn off the heat.

** We cooked using Neoflam Venn 32cm Low Casserole induction Red