• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

Turmeric is the golden darling of good health. This brilliant orange-fleshed root (in the same family as ginger) is beloved for its anti-inflammatory and antioxidant properties, not to mention the colorful hue it lends to food. Most cooks are familiar with the dried orange-yellow powder found in the spice aisle, which lends a bitter pungency to foods across India and the Caribbean. It’s the main ingredient in curry powder, and what gives bright-yellow mustard the color we all know and love.

• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 1 tablespoon peeled and minced fresh turmeric root
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 1/2 teaspoons ground turmeric
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• Cooked basmati or jasmine rice, for serving
• Chopped fresh cilantro leaves and tender stems, for garnish

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