Skillet Chicken With Turmeric and Orange 

Added caramelized onion to the marinade instead of the raw onions. Also added wine when adding marinade to the frying pad. Excellent!

Excellent recipe. The chicken had a beautiful sear. Great flavor combination; will make this again!

This was delicious. The marinade had so many complementary aromas and flavors -- I couldn't wait to cook the chicken. I think I would use chicken breasts next time just to get a little more meat from the marinading and cooking process. I also first heated up oil in a cast iron skillet and then added the thighs for searing, followed by baking in a 375 oven for about 22 minutes. I'll definitely make this again. The meat was tender and tasty.

Doubled recipe, slow roasted in oven, covered with foil

Flavors are terrific but the second time I made it I did this: Left the onions out of the marinade. Seared the chicken by itself, which was much easier than doing it in the liquid marinade. Then I added the onions and cooked them until they were softened and a little brown on the edges. Next I added the marinade, brought it to a boil, reduced the heat and slapped a lid on it so the chicken cooked all the way through. A few more steps, but actually easier and it made a nice saucy dish.

Tastes great and seared nicely despite the marinade. I don’t like mint so minced some fresh rosemary which goes well with orange. I bit too much oil for my taste - next time I’ll use just two T in the pan.

This is a flawed recipe. As written, it calls for searing the chicken with the marinade and onions in the pan. This both interferes with the sear process and cooks the onions until black and astringent. Sorry to say, this dish was not worth the trouble and expense making. If the searing process was skipped and the chicken and onion marinade were braised together, the dish would have been palatable.

I made this recipe as is and had no trouble getting a sear on the chicken. I stuck a lid on it for a few minutes at the end to get it up to temperature. It was tender and delicious with an interesting combination of flavors. Great recipe!

A tasty recipe, but a bit sweet for me. Next time that I cook this I will not include the honey, and think about not adding the orange juice. I think the orange zest alone would be as sweet as I would like it. I used fresh cut mint rather than dried mint. I typically will brown chicken in a pot then bake it for 20 minutes on a sheet pan. I favor the dry spices style rather Han sauces.

Very good. I made it with boneless thighs and followed LIChef's suggestion that the meat be seared separately and then finished in the marinade. Used fresh mint. I wanted extra sauce, so I added a splash of orange juice to the pan with the marinade. Garnished with orange slices, mint leaves, and blackberries -- delicious!

Followed the directions (except did not stir the onions enough)and it was a massive fail. With the pan hot enough to sear the breasts, after 5 minutes they and the onions burned. After another 5 minutes the flip side was burned and the breasts were not cooked through. To get the breasts cooked through the whole thing was basically a burned failure. If I were to make it arson, which is unlikely, I would sear the breasts, then finish in the oven as others have suggested. But I didn’t like it try.

Not sure how this one isn't 5-star. It's excellent. The orange flavor comes through so beautifully, and the texture is just perfect. Soft and juicy. I used skinless chicken breasts. Make it, love it, and review it...let's get this recipe's rating up.

I made the marinade to the letter, using chicken breast fillets. After reading the comments about crispness, opted to grill them, which took only minutes due to their thinness. I reduced the marinade in a pan, however, it was mostly onions, and very little sauce. Next time I will half the onion (to a 1/4) and double the remaining ingredients. This was a simple but absolutely flavor-packed combo. The mint is light, but you get lots of orange and turmeric. Different and delightful!

Excellent flavor, with a few minor tweaks. I cut up chicken breast into bite size pieces and reserved the marinade while searing. Then I added the liquid and some water and reduced it until it thickened slightly. Served with asparagus, cilantro and crushed castelvetrano olives over steamed rice.

This is really tasty, and glad I listened to others here saying to just make it as described and add the chicken and marinade at the same time. It may have taken a bit longer (had bigger cuts of chicken breast that I halved) but the crucial thing to remember is to wait for the browning and then flip and wait for the other side to brown. Needed to add a bit of water as advised. Next time if needed, I’ll add a splash of white wine instead of water.