Anti Inflammatory Ginger-Scallion Pulled Chicken
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Learn more āIngredients
4 servings
- 2 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt
- 1 tbsp coconut oil
- 1 bunch scallions (about 6), white and light-green parts thinly sliced, dark-green tops reserved whole
- 2-inch piece fresh ginger, peeled and cut into thin coins
- 4 cloves garlic, smashed
- ā cup coconut aminos
- 1 cup chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 scallions, thinly sliced on the bias (optional)
- 1-inch piece fresh ginger, peeled and cut into fine matchsticks (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with the fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven 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, then transfer the thighs to a plate.
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