Turmeric Chicken Stew Recipe by Paige McCurdy-Flynn | Food&Wine


One 3-to-4-pound chicken, cut into 8 pieces

1/4 cup fresh lime juice, plus lime wedges for garnish

1/4 cup extra-virgin olive oil

1 tablespoon toasted sesame oil

1 lemongrass stalk, inner white bulb only, finely chopped

One 2-inch piece of fresh ginger, peeled and finely chopped

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Kosher salt


1 small red onion, finely chopped

6 garlic cloves, finely chopped

1 quart low-sodium chicken stock or broth

One 15-ounce can of hominy, drained and rinsed

1 red bell pepper, thinly sliced

1 large carrot, thinly sliced

One 4-inch piece of fresh turmeric, finely grated

1 Fresno chile, thinly sliced with seeds

1/4 cup chopped cilantro leaves, plus small sprigs for garnish

Sesame seeds, for garnish

Get full recipe👇🏻



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