Turmeric Lime Chicken + Quinoa, Pistachios And Cauliflower

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Turmeric Lime Chicken + Quinoa, Pistachios And Cauliflower

Serves 4-6  | Prep Time: 15 minutes | Cook Time: 25 minutes

 Turmeric is not only a medicinal superstar it provides great flavor to everyday dishes.


  •  1 tablespoon ground turmeric
  • 1 tablespoon coriander, toasted and ground
  • 2 teaspoons cumin, toasted and ground
  • 2 cloves garlic, micro planned
  • Zest of 2 limes (juice reserved)
  • 2 tablespoons (30g) extra virgin olive oil (plus more for cooking)
  • 2 pounds boneless skinless chicken, cut into 1/2 inch pieces
  • Kosher salt
  • 1 red onion, thinly sliced
  • 1 head cheddar cauliflower, cut into small florets
  • 1 tablespoon red wine vinegar
  • 1 tablespoon nigella seeds (optional)

Chef Tips

Feel free to skip the onions if you’re averse. Same thing with the cauliflower. You get to make the choice and make the food to fit your needs. Go with what’s fresh and in season!


Step 1

In a large bowl combine the turmeric, coriander, cumin, garlic, lime zest and olive oil; stir to combine. Add in the chicken, season with salt and mix throughly. Set aside to marinate a bit.

Step 2

Preheat a 4qt sauce pan over medium heat. Sweat the onion in some olive oil until tender; add a pinch of salt. Remember to season your onions in the beginning of the cooking process. Add in the quinoa and toast in the onion mixture; about 1 minute. Add in the Better Than Bouillon and enough water to come up half way up the first knuckle of your pinky finger (yes this works). Bring to a simmer and cover. Set a time for 12 minutes. Then turn off the heat.

Step 3

While the quinoa is cooking let’s finish the dish. Preheat a Dutch oven of 10-12 inch cast iron pan over medium high heat. Sauté the red onions in some olive oil until tender; about 2 minutes. Add in the red wine vinegar. Remove from the pan. Repeat with the cauliflower and remove from the pan. You want to cook the cauliflower but still leave a little room for it to cook further in the dish.

Add some olive oil in the pan and sauté the chicken. We’re not really looking to brown the chicken here. Just to cooking through. About 5 minutes. Add back in the red onions and cauliflower along with the juice of the two limes. Taste for seasoning and add more salt if to your taste if needed, Sprinkle with the nigella seeds (if using) and the  cilantro.

Step 4

Fluff the quinoa with a fork and fold in the pistachios. Serve along side the turmeric chicken.