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Pat the chicken thighs dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large pot or 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 the thighs and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate and set aside — it will finish cooking in the broth.
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