Chef Erik Sather’s Turmeric Roasted Chicken with Zucchini Salad and Brown Basmati Rice
We are excited to bring you this collaboration with Erik Sather of Lowry Hill Meats in Minneapolis, MN & Chef Camp!
- Tender roasted turmeric chicken with fresh macerated summer squash & mint salad served over aromatic cinnamon-bay brown rice.
- Learn more about Chef Erik Sather & Chef Camp in our interview: Interview Erik Sather
Difficulty:
Easy
Time:
50-60 min
This dish is Gluten-Free
Calories: 538
Fat: 11g
Carbs: 65g
Protein: 25g
This is a fun and simple dish that brings a lot to the table: layers of flavor and a combination of textures and temperatures – perfect for a spring meal. And a few little cheffy tricks turns basic rice into an aromatic dream. Try this dish with a chilled white or rosé, and soak up some al fresco enjoyment.

This recipe was designed by local chef:
Erik Sather - Lowry Hill Meats
Erik is the owner of Lowry Hill Meats in Minneapolis. He started his connection to good food early in life—growing up on a hog farm in Southern Minnesota. Through years of cooking in some of Minneapolis' best restaurants, Erik continued his passion for connecting to the source of his ingredients, and being as much a part of the process as possible. Now at Lowry Hill he dedicates his time to being the neighborhood butcher shop, busy with fun menu items, new meats and cooking classes.
Ingredients
Turmeric
Raw cane sugar
Apple cider vinegar
Brown rice
Cinnamon stick
Bay leaf
Zucchini
Mint
Chicken quarters
Butter
Cooking terms for this recipe
Sear
To cook the surface of meat very quickly with intense heat.
Roast
To cook food with dry heat in an oven or over a fire.
Macerate
Soften by soaking in a liquid.
What you need
Medium sauté pan
Medium mixing bowl
Medium pot with lid