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Crispy Chicken Over Turmeric-Lemon Cabbage and Peas

By Rachel Gurjar

Photo of a skillet of Chicken with Turmeric Lemon Cabbage.

In this new recipe from associate food editor Rachel Gurjar, spiced chicken thighs start in a cold pan to achieve extra-crispy skin with tender, juicy meat. The chicken goes on top of a pile of silky cabbage and finishes in the oven for an easy one-pan dinner.

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INGREDIENTS

• 1 tsp. cumin seeds
• 1 tsp. garlic powder
• 1 tsp. ground coriander
• ½ tsp. ground turmeric
• 2 tsp. kosher salt, plus more
• 2½ lb. skin-on, bone-in chicken thighs (5–6)
• 2 tsp. extra-virgin olive oil (optional)
• 1 onion
• 2 garlic cloves
• 1 small head or ½ large head green cabbage (about 1½ lb.)
• 1 lemon
• ⅓ cup fresh or frozen, thawed peas
• Cilantro leaves with tender stems

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