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Emma Coburn’s maple turmeric chicken thighs: make them in minutes tonight

These chicken thighs come together in minutes and taste like you spent hours in the kitchen. American track superstar and Olympian Emma Coburn, author of the cookbook The Runner’s Kitchen, says she often adds turmeric, with its anti-inflammatory properties, to her recipes–it adds the perfect kick to this one.

Whip up the sauce this morning, stick your chicken thighs in to marinate for a little while (optional), and watch Coburn run the NYRR New Balance 5th Avenue Mile this afternoon.

Emma Coburn’s Maple Turmeric Chicken Thighs

Ingredients

1 kg boneless, skinless chicken thighs (this marinade works well with tofu or tempeh for vegetarian options)

1 Tbsp ground turmeric

1/2 cup maple syrup

1/4 cup olive oil

2 tsp salt

2 tsp freshly ground black pepper

1/2 shallot, minced

3 cloves garlic, minced

Juice of 1/2 lemon

Cooked rice (optional) to serve (I use brown basmati)

Pea shoots or microgreens (to garnish)

Directions

Preheat the oven to 425 F (220 C). In a large bowl, combine the chicken, turmeric, maple syrup, olive oil, salt, pepper, shallot, garlic and lemon juice. Toss the chicken until thoroughly coated.

Transfer the chicken and all contents of the bowl to a nine by 13-inch glass baking dish. Bake for 35 minutes, or until the chicken reaches an internal temperature of 165 F (75 C). Serve over rice, topped with a spoonful of the sauce and garnished with pea shoots or microgreens, if using.