AIP Friendly Apple & Sage Pulled Chicken
Pulled chicken that actually tastes exciting is hard to come by, and this version earns every bite. Bone-in thighs get rubbed with turmeric and ginger, seared in coconut oil until the skin is deeply golden, then braised low and slow in a fragrant mix of apple, unsweetened apple juice, bone broth, fresh sage, and Ceylon cinnamon. The result is fall-apart tender chicken coated in a lightly sweet, herb-forward sauce that feels genuinely comforting rather than like a compromise. For anyone navigating the autoimmune protocol, pulled chicken can be tricky because so many versions lean on nightshade-based sauces, smoky spices, or condiments that are firmly off the list — this one sidesteps all of that without sacrificing depth. The apple cider vinegar and maple syrup add just enough brightness and balance to keep the sauce interesting, while the reduced braising liquid pulls everything together into something you'll want to spoon over every vegetable on your plate. It serves four and comes together in a single Dutch oven, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley over the top before serving adds a little color and freshness that makes the whole dish feel finished.
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium apple, peeled, cored, and thinly sliced
- 1 cup unsweetened apple juice
- 1 cup chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 8 fresh sage leaves
- 2 sprigs fresh thyme
- ¼ tsp ceylon cinnamon
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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