With carrots, swede, sweet potatoes, orange juice and sultanas!
I think I might be obsessed with chicken thighs. I laugh at people who choose the breast piece – they’re missing out on all the juice and flavour!! I first developed this obsession a few years ago through my love of indian food. So many of the recipes I followed or restaurants I ate at used thigh meat and discovering just how tender and flavourful it can be was a culinary epiphany. No turning back.
Now that I am following AIP they feature on my plate several times a week for a few reasons. I love to eat the skin because this fatty part helps me to keep my weight up and the connective tissue aids gut healing. I also love to use thighs because of the bones; sometimes I cut them out prior to cooking and other times I just save what’s left behind after eating but either way they go into the freezer and I can whip them out whenever I fancy making some chicken stock/broth.
You’ll know from this previous recipe post that I’m a big fan of spices and any kind of north african, middle eastern or indian cooking. When you combine those flavours with chicken thighs you’ve got a match made in heaven. Add a few melt in the mouth root vegetables and well… you’re salivating at the photo right? Let’s get down to business.
Recipe (Serves 3-4)
6-8 chicken thighs depending on the size
6 carrots chopped
1/4 of a large swede (rutabaga) chopped into cubes
1 large onion sliced into crescent moons
2 sweet potatoes chopped in chunks (larger than your swede)
1 1/2 tbsp finely grated fresh ginger
5 cloves garlic – minced
1 tbsp fresh rosemary
1 tsp dried rosemary
1 tsp turmeric
1 tsp cinnamon
1/2 tsp cumin (omit if you have not reintroduced)
Juice of one large orange
1 tbsp of apple cider vinegar
1 medjool date finely chopped
1 tsp sea salt (I use pink himalayan)
Handful of sultanas
Optional: pinch of saffron strands (yes it is AIP compliant)
Method – 1 hour cooking time
- Preheat the oven to 220 degrees celsius or 200 if you’re using a fan oven.
- Fry the onions in olive oil on a medium heat until soft, then add the ginger, garlic and fresh rosemary – fry for a further 2-3 minutes.
- Once everything is fragrant sprinkle the cinnamon, turmeric and cumin (if using) over the onions etc. and fry for a minute until well mixed. Leave to one side.
- Lay the chicken thighs in a large roasting tin with the skin facing up and surround with the carrots, swede, sweet potato and medjool date until the tin is full – add more if you wish, it’s fine for them to be piled on top of one another.
- Spread the onion spice mix over the chicken and vegetables. Toss them around so that they’re mixed in and the chicken gets a touch of colour.
- Measure out 250ml of water or bone broth in a jug. Add 1 tablespoon of apple cider vinegar plus the juice of 1 large orange and stir together. [If you’d like to add some saffron, leave a pinch in a drop of hot water for 5 minutes and add this liquid (and strands) to your juice mix.]
- Pour the juice all over the chicken and vegetables, season with salt (and pepper if you can) and place in the oven for 30 minutes.
- After 30 minutes turn the thighs over so that they’re skin side down. Toss the vegetables around and cook for a further 15 minutes.
- After 15 minutes turn the chicken thighs over so that they’re skin side up, toss the vegetables again and cook for 10 minutes.
- Add the handful of sultanas – make sure you poke them under the liquid so that they don’t burn and cook for 5 minutes or until the chicken skin is crispy.
Serve with plenty of green vegetables.