Middle-Eastern Turmeric Chicken

Experimenting with food and new flavours is an adventure you owe yourself daily. Appreciating fresh produce and exploring the beauty of herbs, spices and normal household staples and what they can contribute to a dish is uncannily satisfying. The purpose of this is not to give you recipes to follow. The purpose is to let you think about food and how products can be used and this results in unapologetically simple, tasty and healthy dishes. 

Recipe Details

Serves: 6 

Portion size: 1½ cups

Preparation time: 10 minutes

Cooking time: 20 minutes 

Nutritional Information

Energy: 225 kcal

Protein: 20.6 g

Carbohydrates: 7.5 g

Sugar: 3.8 g

Fat: 14.3 g

Fibre: 1.7 g

Dietary Requirements

Gluten free

Low GI

Equipment List

Cutting board 


Measuring spoon

Measuring cup 

Large pot


  • 4 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
  • 1 brown onion, large dice
  • 1 red bell pepper, large dice
  • 1 yellow bell pepper, large dice
  • 2 cups cherry tomatoes
  • 1 bulb garlic, cut in half length-wise
  • 4 cloves Liviana® Black Garlic
  • Handful of fresh herbs
  • 2 cups diced chicken breast
  • Salt and pepper
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tbsp turmeric
  • 1 lemon, quatered (peel on)
  • 1 small red chilli (optional), finely chopped
  • 2 cups stock (any)


  1. Fry the onions, bell peppers, cherry tomatoes and garlic in the Liviana® CBD-Infused Extra Virgin Olive Oil until tender. Add half a cup of stock and cook until the stock has reduced completely.
  2. Add the chicken, spices, herbs and Liviana® Black Garlic and lemon to the vegetables. Fry the chicken over a high heat until cooked. 
  3. Add the rest of the stock and simmer over a low heat for 10-15 minutes until the sauce becomes glossy and thickens up.
  4. Serve with brown rice, whole-wheat pasta or over a baked potato.

Wilna Eksteen

Registered Dietitian

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