1. In a deep large nonstick skillet, heat oil over medium high heat and brown chicken thighs on both sides. Remove to a plate. Reduce heat to medium low.
  2. Stir in ginger and garlic; cook, stirring for 1 minute. Add turmeric, cumin, coriander, cayenne, and half of the cilantro. Return chicken and juices to pan. Stir in broth and lemon juice and bring to a simmer.
  3. Cover and cook for about 15 minutes or until chicken is no longer pink inside. Sprinkle with remaining cilantro.

Per serving (1 of 6)

Calories 180
Protein 22 g
Sodium 180 mg
Potassium 250 mg
Total fat 9 g
Saturated fat 2.5 g
Cholesterol 65 mg
Carbohydrates 2 g
Fibre 0 g
Sugars 0 g
Added sugars 0 g