Anti Inflammatory Herb-Ranch Pulled Chicken

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Anti Inflammatory Herb-Ranch Pulled Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
Heritage Farm Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
See all
1 tbsp olive oil
½ tsp salt
½ tsp ground turmeric
¼ tsp ground ginger
3 cloves garlic, minced
½ cup chicken bone broth

For the ranch sauce

1 tbsp apple cider vinegar
½ cup full-fat coconut milk
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp onion powder
½ tsp garlic powder
¼ tsp salt

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Pat the chicken thighs dry and season all over with the salt, turmeric, and ginger.
2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!