AIP Friendly Ginger-Turmeric Chicken Skillet with Asparagus
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken thighs
- Ā¾ tsp fine sea salt, divided
- 2 tbsp olive oil, divided
- 1 lb asparagus, tough ends snapped off, cut into 2-inch pieces
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- Ā¾ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with 1/2 tsp of the salt.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs smooth-side down in a single layer and sear undisturbed for 5ā6 minutes, until the underside is deep golden and releases easily from the pan.
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