Chicken Turmeric with Couscous

This recipe was a favorite around our house for a long time but for some reason it lost it’s place in our rotation. It was about time it made it’s way back.

Sun Oven Chicken with Turmeric and Chickpeas

1 Tablespoon olive oil

1  onion, finely chopped

1/2 teaspoon turmeric

6 chicken thighs, bone-in, skin and excess fat removed

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons fresh lemon juice

2 cloves garlic, minced

1 (15-ounce) can chickpeas, drained

Cooked couscous

Hot sauce (for serving)


Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat, add onion and cook until softened. Stir in turmeric; add the chicken, turning to coat. Add the water, salt, pepper, lemon juice, and garlic. Place in Sun Oven until chicken is fork tender, about 2 hours. Mix in the chickpeas and leave in Sun Oven until heated, about 10 more minutes. Serve over the couscous with hot sauce.

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