Turmeric Chicken with Sumac and Lime

Simple and quick to prepare, this weeknight chicken recipe still boasts all the exotic flavor of more elaborate Persian dishes. I recommend using chicken thighs, which are moister, more flavorful, and cheaper than breasts, and their dark meat contains minerals that you won't find in white meat. Drumsticks and breasts will work just fine here, too, although breasts may require a little more time on the stove because of their density. If you use skinless chicken, increase the amount of cooking oil by a tablespoon or two. Serve the chicken with a fluffy grain, such as rice, millet, or quinoa.