Beyond the Bite Yellow Lebanese Chicken

(Serves 4-6) 


  • 1 large rutabaga (4-5 cups total)
  • 1 tbsp turmeric, ground
  • 1 cup coconut milk, full fat 
  • 1 tsp sea salt
  • 1 cup green onion, chopped 
  • Cilantro, fresh 
  • 1 tsp lemon zest
  • 2 tbsp coconut oil


  • Peel rutabaga, cut into chunks, and pulse into rice-size pieces in a food processor.
  • Heat coconut oil in a large skillet over medium-low heat, stir in the turmeric powder until fragrant and then add in riced rutabaga.
  • Sprinkle with sea salt and toss around until the rutabaga is fully coated in the turmeric, allowing to sweat for 2-3 minutes.
  • Sprinkle in chopped green onion, turn the heat to medium-high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2-3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.
  • Remove and garnish with chopped cilantro.