Maggie Beer

Turmeric, Soy and Ginger Chicken

Extracted from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99.

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Step 1: To make the marinade, place all the ingredients in a bowl and whisk until well combined.

Step 2: Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2 to 4 hours.

Step 3: Preheat the oven to 200C (fan-forced).

Step 4: Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.

Step 5: Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.

Step 6: Transfer to the oven and bake for 4 to 5 minutes or until just cooked through. Remove from the oven and allow to rest in a warm place for 8 to 10 minutes.

Step 7: Scatter with extra orange zest and drizzle with any resting juices.

Step 8: Serve with the roasted carrots, kale and hazelnuts.


  1. 6 chicken thighs skin on, bone in
  2. to season sea salt flakes


  1. 1 tbspn soy sauce
  2. 1 lime finely zested
  3. 1 tbspn lime juice
  4. 1 tspn orange zest finely grated, plus extra to serve
  5. 1 tbspn fish sauce
  6. 1 clove garlic finely grated
  7. 1 tbspn ginger finely grated
  8. 1 stalk lemongrass pale end only, finely chopped
  9. 1 tspn turmeric finely grated
  10. 1 tspn raw honey

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