Carrageenan Free Coconut-Turmeric Pulled Chicken
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Learn more āIngredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5ā6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.
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