Curried Lemon Ginger Chicken

1 Tbsp canola oil (15 mL)

8 skinless bone in chicken thighs (about 2 lb/1 kg)

2 Tbsp minced fresh ginger (30 mL)

2 cloves garlic, minced (2)

1 tsp each turmeric (5 mL)

1 tsp ground cumin (5 mL)

1/2 tsp ground coriander (2 mL)

1/4 tsp cayenne (1 mL)

1/2 cup chopped fresh cilantro, divided (125 mL)

1 cup sodium reduced chicken or vegetable broth (250 mL)

2 Tbsp lemon juice (30 mL)
1. In a deep large nonstick skillet, heat oil over medium-high heat and brown chicken thighs on both sides. Remove to a plate. Reduce heat to medium-low.
2. Stir in ginger and garlic; cook, stirring for 1 minute. Add turmeric, cumin, coriander, cayenne, and half of the cilantro. Return chicken and juices to pan. Stir in broth and lemon juice and bring to a simmer. Cover and cook for about 15 minutes or until chicken is no longer pink inside. Sprinkle with remaining cilantro.
Tip: Cayenne can be reduced or omitted if your family is not a fan of heat.