Brazil Nut Free Coconut Curry Skillet Chicken
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Learn more →Ingredients
4 servings
- 2 lb bone-in, skin-on chicken thighs (about 4–5 thighs)
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup bone broth
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 medium zucchini, cut into ½-inch half-moons
- 2 medium carrots, peeled and sliced on the diagonal, ¼-inch thick
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with 3/4 tsp of the salt.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering and just beginning to smoke. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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