Turmeric Chicken Stew — Jewish Food Society

Ingredients

• 1 pound ground chicken, preferably thigh meat*
• 1 medium onion, coarsely grated
• 2 garlic cloves, finely grated
• ½ cup chopped parsley
• ½ cup breadcrumbs
• 3 tablespoons vegetable oil, divided
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 5 small zucchini, trimmed and sliced into ½” rounds
• 5 stalks celery, cleaned with tops, cut into 3-inch strips
• 1 tablespoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste
• 2 cups water
• ¼ teaspoon red pepper flakes, optional
• Couscous or rice, for serving