Turmeric is a really exciting spice for people with arthritis. It's been used in traditional and aryuvedic medicine for centuries to treat sore joints but is now also being investigated by scientists looking at the anti-inflammatory properties of one of it's constituent chemicals - curcumin.
Turmeric goes brilliantly in curries but is also great in stews, soups or sauces. Try eating it in this easy, healthy tagine. The sweetness of the apricots, sweet potato and squash helps balance the slightly astringent taste of the turmeric whilst ginger and paprika add warm, punchy flavour.
I've recently starting using ginger and garlic that comes ready prepared in tubes. It's brilliant for when my hands are sore. You can get it in jars too but for me that is no easier than chopping it as I somehow have to get the jar lid off! You could also used ground ginger and garlic granules but the taste will be a little different.
2 chicken breast fillets, sliced into chunks
350g packet chopped sweet potato and butternut squash
400g can chickpeas (225g drained weight)
1tsp garlic puree or 1 clove crushed garlic
1tsp ginger puree or thumb sized piece of ginger grated
1tsp ground cumin
1tsp ground coriander
1/2tsp smoked paprika
4 dried apricots, cut into little pieces (I find this easiest with kitchen scissors)
300ml chicken stock
1 tablespoon tomato puree
1 tablespoon olive or rapeseed oil
Heat the oil in a medium sized casserole dish. Add the spices, garlic, ginger and chicken - gently cook for 5 minutes. Add the apricots, tomato puree, sweet potato and squash, chickpeas and stock. Bring the dish to a low simmer and cook for about 20 minutes, or until the chicken and vegetables are tender.
Serve with couscous.