I Heart Umami

How to make Turmeric chicken with leeks

ChihYu Smith

This baked Turmeric chicken thighs and leeks with juicy chicken, buttery leeks, and dairy-free cream sauce. Gluten-free, dairy-free, yummy!

Let’s get started!

Prepare Leeks


Trim leeks, separate dark and pale sections. Slice pale parts to ¼" rounds, dark parts thinner. Rinse well to remove dirt, pat dry.

Season Chicken


Combine turmeric, garlic powder, salt, and pepper in a small bowl. Rub this spice mix all over the chicken thighs, ensuring a good coat.

Prepare Cream Sauce


In a bowl, whisk together coconut cream, turmeric, and coconut aminos until well combined. Warm slightly if the coconut cream is too solid.

Assemble Casserole & Bake


Whisk coconut cream, turmeric, aminos. Layer dark leeks, pour sauce, add chicken, pale leeks, chili. Bake at 375F for 40 min, then 400F for 8-10 min.

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