This vibrant one-pan meal features crispy chicken thighs seasoned with earthy turmeric, served alongside a bright mixture of sautéed cabbage and sweet peas. Finished with a squeeze of fresh lemon, it offers a perfect balance of savory spices and refreshing citrus notes.
The One-Pan Dinner That Will Change Your Cabbage Game Forever: Crispy Turmeric Chicken
If you think cabbage is just for coleslaw or limp side dishes, prepare to have your mind changed. This Crispy Chicken with Turmeric-Lemon Cabbage and Peas is a masterclass in building flavor.
It’s bright, earthy, and deeply comforting all while being made in a single skillet. The secret? We start the chicken in a cold pan to render out the fat, creating skin so crispy it crackles, which then seasons a bed of meltingly tender cabbage.
Why This Recipe Works
The Cold-Start Method: By placing the chicken skin-side down in a cold cast-iron skillet, you slowly render the fat. This results in professional-grade crispiness without burning.
The “Golden” Flavor Profile: Turmeric and coriander provide an earthy, anti-inflammatory punch, while lemon slices caramelized in the oven add a jammy, citrusy brightness.
Texture Heaven: You get the crunch of the chicken, the silkiness of the braised cabbage, and the “pop” of sweet green peas.
The Recipe: Crispy Chicken with Turmeric-Lemon Cabbage & Peas
Prep time: 15 minutes Cook time: 50 minutes Serves: 4
The Ingredients
The Spice Rub:
- 1 tsp cumin seeds, coarsely crushed
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garlic powder (or 1 clove minced garlic)
- 2 tsp kosher salt (divided)
- The Main Event:
- 2 ½ lbs skin-on, bone-in chicken thighs or drumsticks
- 1 large onion, chopped
- 1 small head green cabbage (approx. 1.5 lbs), thinly sliced
- 1 lemon, thinly sliced (seeds removed)
- ½ cup fresh or frozen peas
- Fresh cilantro or parsley for garnish
The Method
- Season the Bird In a small bowl, mix your cumin, coriander, turmeric, garlic, and 1 teaspoon of salt. Pat the chicken dry with paper towels (moisture is the enemy of crispiness!). Rub the spice mixture generously over both sides of the chicken. Save any leftover spice mix for the cabbage.
- The Cold Sear Place the chicken pieces, skin-side down, in a cold large cast-iron skillet. Turn the heat to medium-low. Let it cook undisturbed for about 10–12 minutes. You’ll hear it start to sizzle as the fat renders. Once the skin is golden and crisp, flip the chicken and cook for another 5 minutes, then move the chicken to a plate.
- Sauté the Base In the same skillet (keep all that liquid gold/chicken fat!), add the onion. Sauté over medium heat until translucent. Stir in your remaining spice rub and cook for 1 minute until fragrant.
- Wilt the Cabbage Add the cabbage to the skillet in batches, stirring until it wilts down. Add ½ cup of water and the remaining teaspoon of salt. Cover the skillet and let the cabbage steam for about 10 minutes until it begins to soften.
- The Bake Nestle the chicken pieces back into the cabbage, skin-side up. Wedge the lemon slices between the chicken pieces. Transfer the skillet to a 350°F (175°C) oven. Bake for 20–25 minutes until the chicken is cooked through (165°F internal).
- The Final Pop Scatter the peas over the top and return to the oven for just 5 more minutes. This keeps the peas bright green and sweet.
Pro Tips for Success
Don’t Move the Chicken: When searing, resist the urge to peek! If the skin sticks to the pan, it’s not ready to flip yet. It will naturally release once it’s perfectly browned.
Eat the Lemons: The lemon slices soften and lose their bitterness in the oven. Try a bite of the caramelized peel along with the chicken it’s a flavour explosion.
The Pan Matters: A cast-iron skillet is the best tool for this job because it holds heat evenly and can go straight from the stove to the oven.
What to Pair it With
This is a complete meal on its own, but if you want to stretch it further, it’s incredible served over a bed of fluffy basmati rice or with a side of crusty sourdough to soak up the turmeric-stained juices at the bottom of the pan.
