Name: Bone Broth-Braised Turmeric Chicken with Veggies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

Preheat the oven to 400 degrees F.
Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
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.

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Bone Broth-Braised Turmeric Chicken with Veggies

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