ingredients

• ~1 lb chicken breast, cut into 1″ pieces
• 1-2 lbs broccoli, cut into small florets
• 4 tbsp honey
• 1 tsp black pepper
• 3/4 tsp salt
• 1/2 cup water
• 3 tbsp flour
• 2 tsp turmeric
• 1 tsp salt
• 1 tsp soy sauce (optional)

instructions

Stir together water, honey, pepper, and salt together. Set aside.
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Stir together flour, turmeric, and 1 tsp salt. Set aside.
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Preheat the oven to 400 degrees. Toss broccoli with a little olive oil and roast for 20-30 minutes.
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Add chicken to the flour mixture and stir till well coated. Heat a little oil in a stir fry pan and add the chicken, cooking until chicken is golden brown on both sides (NY Times says 2-3 min per side, for me it was more like 5-7 minutes per side).
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Add the honey mixture and cook, stirring, until chicken is cooked through and the sauce has thickened, about 5 minutes. Add in the roasted broccoli and stir well. Serve with brown rice.

Adapted from https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus

ingredients

• 1/4 cup unsalted butter
• 2 cups chopped onion
• 1 cup diced carrot
• 1 cup diced celery
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lb dried split peas
• 1 meaty ham bone
• 1 large bay leaf
• 1 tsp fresh thyme leaves
• 6 cups chicken stock
• 2 cups water
• 1 cup diced ham

instructions

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In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
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Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
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Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
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From https://stripedspatula.com/split-pea-soup-with-ham/

ingredients

chicken

• 1 1/2 lb chicken breasts
• 1/2 cup greek yogurt
• 1 tbsp minced garlic
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt

sauce

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 tbsp minced garlic
• 2 tsp garam masala
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp sale
• 1/4 tsp cayenne pepper
• 14oz tomato sauce
• 3/4 cup water
• 1 cup evaporated milk/heavy cream/or try yogurt
• 2 tbsp cilantro

instructions

For the chicken:
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Combine yogurt and spices to a large bowl. Add chicken and stir to coat. Cover and refrigerate for at least one hour up to 24 hours.
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Preheat the oven to 500 degrees. Line a baking pan with foil and place a cooling rack on top. Place the chicken pieces on the rack, spacing them out well.
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Bake in the oven for 15 minutes. Turn the chicken over and bake about 10-15 minutes more.
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For the sauce:
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While chicken is cooking, prepare the sauce. Add olive oil to a large pan over medium heat. Saute onion until translucent.
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Add in garlic and spices. Cook about 30 seconds, until fragrant.
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Pour in the tomato puree and water and bring to a simmer for 3 minutes. Add in the heavy cream and stir until evenly combined, then add in cooked chicken. Serve with brown rice!

Verrrrry lightly adapted from https://iwashyoudry.com/creamy-chicken-tikka-masala-recipe/ and https://cafedelites.com/chicken-tikka-masala/