Step 1: Prep the chicken

Start by seasoning your chicken thighs. Pat them dry with a paper towel (this helps them crisp up in the skillet). Season both sides with salt, black pepper, cumin, paprika, and turmeric. The turmeric will give the chicken a beautiful golden color, so make sure to coat it evenly. Don’t worry if the seasoning looks a little strong—once the chicken cooks, it’ll all balance out beautifully.

Step 2: Heat the skillet

Place a large skillet (preferably cast iron) on medium-high heat. Add the olive oil and let it heat up for a minute. You want the oil to shimmer but not smoke. Once it’s hot, carefully add the chicken thighs, skin side down, and let them sear for about 4-5 minutes on each side, or until the skin is golden and crispy.

Step 3: Sauté the vegetables

Once the chicken is browned on both sides, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onions and bell peppers. Stir them around in the remaining oil and chicken drippings. Let them cook for 5-7 minutes, or until they start to soften. Add the garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 4: Bring it all together

Now it’s time to add the chicken back to the skillet! Nestle the chicken thighs into the vegetables. Pour the chicken broth into the skillet and bring it to a simmer. Cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). The chicken will absorb the flavors from the turmeric, garlic, and ginger as it cooks.

Step 5: Final touches

Once the chicken is fully cooked, remove the skillet from the heat. Let the chicken rest for 5 minutes to lock in the juices. Sprinkle fresh chopped cilantro over the top for a burst of freshness and color. Serve immediately and enjoy!