
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings




Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.





Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.





Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the pot and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the bottom. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside — it will finish cooking in the stew.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
