AIP Friendly Turmeric Brazilian Coconut Chicken
Rich, golden-skinned chicken thighs braised in a silky coconut milk sauce — this is the kind of deeply satisfying dinner that makes it genuinely easy to stick to an elimination-style way of eating. The sauce builds its complexity from turmeric, fresh and ground ginger, garlic, and a splash of coconut aminos, so every bite is layered and warming without relying on any of the nightshades, grains, or legumes that make so many comfort-food recipes off-limits. Coconut oil handles the searing, and full-fat coconut milk creates that luscious, spoonable sauce that feels indulgent even though every single ingredient is protocol-friendly. A tablespoon of apple cider vinegar and a finishing squeeze of fresh lime juice brighten the whole dish and keep the richness in check. The braise itself does most of the work — after a quick sear to build flavor, the chicken simmers low and slow until it's fall-off-the-bone tender and the sauce has reduced to something truly craveable. Fresh cilantro scattered over the top right before serving adds a pop of color and a clean, herby finish. This recipe makes four generous servings, so it's equally at home on a busy weeknight or as a meal-prep anchor for the days ahead.
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp fine sea salt, plus more to taste
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ground ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the coconut oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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