TURMERIC BRAISED TENDER CHICKEN

TURMERIC BRAISED TENDER CHICKEN

LOW CARB|GLUTEN-FREE|kids friendly

YIELD: 3 servings

PREP TIME: 2 mins
COOK TIME: 15 mins

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INGREDIENTS

• 350g pasture-raised chicken thigh (skin on optional, can mix or substitute with breast meat)

• 1 Tbsp organic coconut oil

• 1 tsp cumin powder

• 1/2 tsp coriander powder

• 1/8 tsp black pepper, ground

• 1/4 tsp Himalayan pink salt, or to taste

• 1/2 tsp ground turmeric

• 2 cloves organic garlic, minced

• 1/4 cup coconut milk

• Fresh herbs such as cilantro for garnish

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DIRECTIONS

1. Rinse and then wrap chicken thighs with paper or a clean kitchen towel to dry them as much as possible. If using a kitchen towel, it must be washed in soap after use. Set aside.

2. Heat coconut oil in a pan over medium heat. Once hot, turn down to low and add salt, black pepper, cumin, coriander to bloom for a minute or so, then add turmeric and garlic. Keep heat low to ensure not to burn spices.

3. Once fragrant, turn the heat back up to medium-low and place in chicken pieces skin side down. Let sear slowly until golden and then turn. The spices will crisp and become golden, but it should never burn.

4. Once both sides are golden and meat is cooked through, take off the pan and set aside to rest. Then turn heat to low where the pan juices are and add coconut milk. After coming to a boil, transfer sauce to the bottom of the serving plate and layer on chicken pieces.

5. Garnish with cilantro leaves.

6. Enjoy!