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Skillet Chicken with Turmeric and Orange

  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 4 servings 1x


This recipe is inspired by ingredients that are commonly used in Moroccan cooking. The combination of ingredients hits all the notes: savory, sweet, fragrant, and lightly spiced.




  • 1/2 medium onion, diced into 1/4 inch pieces
  • 2 Tbs olive oil
  • 1 Tbs honey
  • 1 Tbs dried mint
  • 3 cloves garlic, grated
  • 1 Tbs orange zest, grated
  • 1/4 cup orange juice
  • 1 tsp ground turmeric
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper


  • 1 pound boneless skinless chicken
  • 2 tbs olive oil



  • Place all the ingredients in a ziploc bag or glass dish
  • Add the chicken and turn to coat.
  • Cover and leave in the refrigerator at least 2 hours and up to overnight


  • Heat 2 tbs olive oil in a mdium skillet or frying pan over medium-high and wait for the pan and oil to become very hot but not smoking.
  • Add the chicken to the pan and cook until brown underneath and easily releases from the pan (5-6 minutes)
  • Flip the chicken and cook the other side until brown.
  • Add the marinade and allow to cook until the onions are tender.
  • Serve immediately over rice or with a salad.


Source:  Nargisse Benkabbou--Times Cooking

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes plus 2 hrs marinating


  • Serving Size: 1 thigh or breast
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