Recipe: Turmeric, Soy and Ginger Chicken »

From Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins

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Turmeric soy and ginger chicken

Turmeric soy and ginger chicken [©Simon & Schuster Australia]

<i>Maggie's Recipe for Life</i> by Maggie Beer


Maggie's Recipe for Life aims to help you age well from this point on, no matter what number that starting point has on it. And with Maggie Beer in the kitchen, you know this food isn't just about the nutrition for optimum brain health, it's going to be full of flavour and delicious to boot.

Using the latest scientific research, Maggie has worked up over 200 recipes in a book she says is very important to her. It combines her love of cooking delicious, simple food with her passion for improving the health of older people. But stay with us,this isn't a book for 'old' people – it's whatever age you are now so you can start eating well to age well from this point on.

Proceeds from Maggie's Recipe for Life will be shared between the Maggie Beer Foundation and the Lions Alzheimers' Research Foundation.

Here's a recipe from the book and it's as full as flavour as you'd expect from the iconic Maggie Beer. 

Maggie writes:

Chicken is quite a staple in our house but then we do have my daughter Saskia’s birds on hand, and the difference a well-brought-up chook makes in flavour and texture is incredible. The great thing is that each state of Australia has wonderful producers and they need to be encouraged as it costs a lot more to grow out a free-range bird to full maturity.

The marinade here is definitely ‘finger-licking good’ in the true sense of those words and it adds wonderfully to the caramelisation of the skin You’re a stronger person than me if you can peel that off before you eat.


Turmeric, Soy and Ginger Chicken (serves 5)

Ingredients  Chicken:

  • 6 x 230 g chicken thighs, skin on,bone in
  • 1/3 cup (80 ml) extra virgin olive oil
  • Sea salt flakes
  • Roasted carrots, kale and hazelnuts, to serve

Ingredients – Marinade:

  • 1 tablespoon soy sauce
  • Finely grated zest of 1 lime
  • 1 tablespoon lime juice
  • 1 teaspoon finely grated orange zest, plus extra to serve
  • 1 tablespoon fish sauce
  • 1 clove garlic, finely grated
  • 1 tablespoon finely grated ginger
  • 1 lemongrass stalk, pale end only, finely chopped
  • 1 teaspoon finely grated turmeric
  • 1 teaspoon raw honey
  • Sea salt flakes and freshly ground black pepper


To make the marinade, place all the ingredients in a bowl and whisk until well combined.

Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2-4 hours.

Preheat the oven to 200°C (fan-forced).

Heat the olive oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess.

Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade. Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper.

Repeat with the remaining chicken thighs. Transfer to the oven and bake for 4-5 minutes or until just cooked through. Remove from the oven and allow to rest in a warm place for 8-10 minutes. Scatter with extra orange zest and drizzle with any resting juices.

Serve with the roasted carrots, kale and hazelnuts.


Turmeric contains the polyphenol curcumin which has antioxidant, anti-inflammatory, and reportedly, anti-cancer and anti-diabetes properties.


This recipe from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins and photography by Dragan Radocaj is reproduced with the kind permission of the publishers.

Read more on Maggie's Recipe for Life here » 

See links below for more recipes from this book and reviews of other Maggie Beer books.

Maggie's Recipe for Life is published by Simon & Schuster Australia (Sydney, NSW; Oct 2017; Pb; RRP A$39..99) It is available from all good bookstores.

It can also be purchased online via »


  • Barossa Valley (SA)

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November 17th, 2017
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