Ingredients
Skillet
- 8 chicken thighs, bone in, skin on
- 2 tablespoons avocado oil
- ¾ cup thinly sliced shallots
- 1 (2-inch) chunk fresh ginger, microplaned
- 1 cup carrots, thinly sliced
- 1 cup scallions, thinly sliced, white and green parts (save the green parts for garnish)
- 6 garlic cloves, microplaned
- 1 teaspoon ground chili
- 1 teaspoon sea salt
- ¾ teaspoon ground turmeric
- 32 ounces low-sodium chicken stock
- 2 limes, juiced
- 2 small bell peppers, thinly sliced
- 1 ½ cups quinoa
- 1 (13.5 ounce) can light coconut milk (or more chicken stock)
Garnish
- ½ cup dry roasted cashews, roughly chopped
- Fresh mint
- Fresh cilantro
- Scallion greens
Method
Step 1
Place a large deep cast iron skillet over medium heat. Once the pan is hot add the chicken thighs and brown on all sides for about 10 minutes. Transfer pieces as they are done onto a plate to rest.
Step 2
Once all of the chicken is out of the skillet, add the avocado oil, shallots, and ginger. Stir using a wooden spoon to prevent the shallots from burning. After 2 minutes, add the carrots, scallions, and garlic. Stir for 3 minutes. Preheat the oven on the broil function for step 5.
Step 3
Add the spices and give it a stir, then pour in the chicken stock and bring to a boil. Boil for about 5 minutes then add the lime juice, bell peppers, and quinoa.
Step 4
Reduce heat to medium-low and simmer for 10 minutes before adding the coconut milk (or additional chicken stock) and chicken back into the skillet.
Step 5
After the chicken has been simmering for 15 minutes, transfer into the oven and broil for 5 minutes. Remove from the oven and serve while hot. Top with cashews, sliced scallions, mint leaves, and cilantro.
Nutritional analysis per serving: Calories: 455, Total Fat: 22g, Saturated Fat: 6g, Cholesterol: 72mg, Sodium: 468mg, Carbohydrates: 34g, Fiber: 5g, Sugars: 7g, Protein: 31g, Net Carbs: 29g
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