The shaken, house-cooked chicken is dry-brined for added crispiness. The poultry mixture gives this turmeric chicken just the right amount of flavor, so no sauce is even necessary. An easy weeknight dinner the whole family will love.
- 5 pounds Large chicken drumsticks
- 2 tablespoons Olive oil
- 2 drops Turmeric Essential Oil
- 4 tablespoons Dried chopped onion
- 1 tbsp Paprika
- 1 tbsp Ground sage
- 2 teaspoons garam masala
- 1-½ tsp garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon Salt
- ¼ teaspoons Black pepper
Pat the chicken dry with a paper towel to remove any excess moisture. Thoroughly whisk the turmeric essential oil into the olive oil and rub over each drumstick, making sure to coat all surfaces. Put aside.
Add the remaining ingredients to a one-gallon zip-top bag and shake to combine well. Add half of the chicken drumsticks to the bag and shake well until the meat is well coated. Repeat with the remaining chicken drumsticks.
Place the chicken drumsticks on a baking sheet fitted with a rack. Refrigerate chicken for at least 8 hours, uncovered. (Letting the chicken cool uncovered will dry out the skin slightly, making it crispier when cooked.)
Preheat the oven to 375 degrees F. Transfer the baking sheet with the chicken to the oven, broil and all, for 35 minutes or until a meat thermometer registers 170 degrees F. Remove from the oven and let the chicken rest for 5 minutes before plating. Serve with a mixture of red quinoa and rice with chopped fresh cilantro for garnish.