Citrus Free Ginger-Turmeric Chicken Skillet with Zucchini
Total time45 min
Prep time15 min
Cook time30 min
4.5(17)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs
- ¾ tsp fine sea salt, divided
- 2 tbsp coconut oil or avocado oil
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp arrowroot starch
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Season the chicken thighs on both sides with 1/2 tsp of the salt. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add the chicken thighs in a single layer and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes, until golden. Transfer the chicken to a plate — it will not be fully cooked through yet.
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