Red Meat Allergy Friendly Coconut-Turmeric Pulled Chicken

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

4.6

(16)

Red Meat Allergy Friendly Coconut-Turmeric Pulled Chicken

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Ingredients

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
½ tsp ceylon cinnamon
1 can (13.5 oz) full-fat coconut milk
½ 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 5–6 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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