Turmeric, an orange-yellow spice native to East Asia, has long been prized for the warmth it lends to cooked dishes and its powerful healing properties.

Like its cousin, ginger, the rhizome part of the plant is used in food and medicine. Rhizomes may look like roots but are actually stems that grow horizontally underground. The rhizome is dug up, cleaned, sun-dried, and most commonly ground into a fine powder although some grate and use the fresh stem.

In the kitchen, turmeric is an essential component of many curry blends but may, also, be found as a stand-alone spice. Its pungent smell and bitter, astringent taste lend a peculiar yet grounding quality to many dishes. Turmeric is also used as a natural coloring agent, turning sauces, vegetables, and meats into a warm color, inviting to the eye.

In Ayurvedic medicine, turmeric is favored for its antiseptic, antibacterial, and anti-inflammatory properties. Frequently employed to treat disorders of the gut, turmeric enhances digestion, soothes gas and distention, and creates an environment hospitable to friendly intestinal flora. Turmeric is also commonly used to help regulate the female reproductive system and bolster fertility in men. In recent years, a special compound in turmeric called curcumin has been given much attention in the West. Scientists are currently studying curcumin for its incredible anti-inflammatory activities, including its potential to reverse many serious or degenerative health conditions such as Alzheimer’s and cancer.

Here’s a recipe for chicken tagine (inspired by this recipe for lamb tagine), a thick stew cooked throughout North Africa and the Middle East, which utilizes turmeric and other regional aromatic herbs and spices. Cook turmeric before consuming, and start in small quantities to give your belly–and your tastebuds–time to adjust. Always consult a knowledgeable practitioner before using herbs for medicinal purposes.

Ingredients:

Olive Oil

2 lbs chicken meat, boneless, cut into 1 1/2 inch squares

1/4 tsp ground turmeric

1/2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground cardomom

3/4 tsp ground coriander

1 tsp salt

2 inches fresh ginger peeled and grated or finely chopped

8 garlic cloves finely chopped

5 carrots cut in half then julienned

1 tbsp lemon juice

16 oz vegetable broth

1 tbsp tomato paste

1 tbsp honey or maple syrup

The night or morning before cooking, place cut chicken in a glass dish and toss with 2 tbsp olive oil and the combined ground spices, salt, half of the chopped garlic, and half of the grated ginger. Mix until all the chicken is well coated. Let sit overnight or for at least 8 hours in the refrigerator.

When you’re ready to cook, heat 2-3 tbsp olive oil in a large, heavy pot over medium high heat. Add chicken one piece at a time until the bottom of pot is covered. Brown the chicken on all sides, remove to a plate, and repeat process until all the chicken is browned and adding olive oil as necessary.

After removing all the chicken from the pan, add the carrots and onions to the pot and cook until they just begin to caramelize. Add the remaining ginger and garlic and cook for 2 more minutes. Return the chicken to the pot and add broth, lemon juice, tomato paste, and honey. Bring to a boil. Reduce to a simmer and cook covered for 45 minutes.

Check pot every 15 minutes to ensure liquids haven’t been too reduced and add broth or water as necessary.

After 45 minutes, you should have a thick stew with tender, flavorful meat. Spoon over brown rice or quinoa for a tasty variation.