Ginger-Turmeric Chicken Skillet with Broccoli
Total time45 min
Prep time15 min
Cook time30 min
4.6(17)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 3 cloves garlic, minced
- ½ cup chicken broth
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 4 cups broccoli florets (about 1 medium head)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with the salt.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan.
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