The combination of turmeric and lime make this recipe ideal any time of year. Its color is perfect for fall, yet lime makes it sparkle like summer. Zest the limes used for the wet rub and use it in the wet rub. Half a lime, an onion, garlic and bay leaf in the cavity keep the meat moist. Remove them before serving and reserve for a pot of chicken soup. If you can’t find fresh turmeric, dried turmeric works perfectly. It is now a staple in our kitchen. Recipe adapted from Joon, by Najmieh Batmanglij.
[yumprint-recipe id=’37’]