Low Iodine Herb-Ranch Pulled Chicken

Total time1 hr 5 min

Prep time15 min

Cook time45 min

4.7

(9)

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
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.

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