Bone Broth-Braised Turmeric Chicken with Veggies

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 pounds bone-in, skin-on chicken thighs (about 4 thighs)

1/2 teaspoon ground coriander 

Kosher salt and freshly ground black pepper 

1 tablespoon coconut oil 

3 small or 2 medium carrots, cut into 1/2-inch half-moons 

1 shallot, sliced 

3 cloves garlic, grated 

1 tablespoon grated ginger 

1 teaspoon ground turmeric 

1 head cauliflower, cut into florets 

2 tablespoons golden raisins 

1 1/2 cups bone broth 

2 tablespoons honey 

2 tablespoons chopped fresh cilantro 


  1. Preheat the oven to 400 degrees F.
  2. Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Heat a braiser or large heavy-bottomed skillet over medium-high heat. Add the oil and heat until melted and shimmering. Add the chicken to the pan, skin-side down. Sear until the skin is deep golden brown, 4 to 5 minutes. Flip the chicken and cook for 2 to 3 minutes more. Remove to a plate. Stir the carrots into the pan and cook until softened, 2 to 3 minutes. Add the shallot, garlic, ginger and turmeric and cook until fragrant, about 30 more seconds. Add the cauliflower and raisins and stir together. Pour in about 1/2 cup bone broth and scrape any browned bits off the bottom of the pan. Pour in the remaining broth and the honey. Nestle the chicken back into the pan skin-side up. Bring to a boil, then place in the oven and bake until the chicken is cooked through and the cauliflower is tender, 20 to 25 minutes. Sprinkle with the cilantro and serve immediately.