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Turmeric Lemon Dill Aioli Chicken Thighs

Turmeric Lemon Dill Aioli Chicken Thighs

I have a ton of fresh Turmeric in my fridge. Each morning my handsome husband & I drink a Bragg Apple Cider Vinegar hot drink that has fresh Turmeric in it. We love the way it helps rehydrate after sleeping, how it sets our metabolisms for the day, & how it helps with all those aches from living an active life. This recipe helps use up 4 whole Turmeric Roots when I realize that we have far too many, & it tastes super yummy. Like, seriously yummy.

It has a cheat in the recipe: store bought Lemon Herb Aioli. Let’s be real – you & I can both probably make a great Aioli when we want to. Let’s also be real, using a very good Aioli from a jar STILL COUNTS AS COOKING. Lots of my friends & family don’t have the most cooking experience nor do they have a ton of confidence in their culinary ability. I want them to feel fabulous about making great meals. Hey you guys, you totally got this!

Also: want to show off your new cooking hack?  Try using a spoon to peel Turmeric! Using a spoon to peel Turmeric is faster, easier & leaves more Turmeric than using a knife! (You can totally try with with Ginger, too)

Try Stonewall Lemon Herb Aioli for this recipe:  you can get it at your favorite gourmet shop, on their website or Amazon:

Turmeric Lemon Dill Aioli Chicken Thighs


3 Tablespoons Coconut Oil

6 skin-on, bone-in Chicken Thighs

Salt & Pepper

1 1/2 Onions, Sliced

4 Russet Potatoes, washed & cubed

4 large, whole, fresh Turmeric Root, peeled & diced

10-12 oz Lemon Herb Aioli (or you can make your own)

2 Cups Chicken Stock

1 Bunch Fresh Dill

1/2 Lemon, cut in wedges

Kosher Salt



Preheat oven to 350.


Dry Chicken Thighs & season with Salt & Pepper.


Heat Coconut Oil in a Large Dutch Oven over medium/high heat.


Add Chicken Thighs skin side down & cook until skin is golden brown (5-6 minutes).


Remove Chicken Thighs from Dutch Oven. Add Cubed Potatoes & Sliced Onions to Dutch Oven & cook until some sides of potatoes are golden brown & the onions are translucent (6-8 minutes).


Add chopped Turmeric & cook for an additional 2-3 minutes until potatoes & onions are yellow & fragrant.


Add 1/2 Lemon Herb Aioli & Chicken Stock. Cook for 2-3 minutes.


Turn off heat. Add Chicken Thighs, skin side up, on top of potato/onion/turmeric base & cover.


Bake for 40-50 minutes making sure that chicken is cooked.


Stir in remaining 1/2 of Lemon Herb Aioli.


Garnish with fresh lemon wedges, fresh dill, & kosher salt.


Ta Da! You’re Done!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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