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Cast Iron Coconut, Lemon & Turmeric Chicken

Serves: 2

Total Time: 40 minutes


  • 2 tbsp ghee

  • 2 garlic cloves diced

  • ½ white onion diced

  • 4 organic chicken thighs

  • 1 can of full fat coconut milk

  • Chicken broth

  • 1 tbsp bone broth concentrate (optional)

  • 1 lemon wedge

  • Zest of half a lemon

  • 10 sprigs of fresh thyme

  • 1 tsp turmeric

  • 1 tsp basil

  • 1 tsp oregano

  • Several shakes garlic powder

  • Several shakes onion powder

  • Salt & pepper to taste


  • Heat up ghee, garlic & half of a diced onion in the cast iron. Let the onions cook until translucent.

  • Season the chicken thighs with several shakes of garlic powder, salt, pepper, onion powder & basil.

  • Once the onions are cooked put two chicken thighs in the pan with the spiced side facing down. Allow the chicken to brown for 2-3 minutes (or until you can see it’s getting a bit crispy). Then take them off the pan & back onto the cutting board. Repeat for the next two chicken thighs.

  • Take the cast iron off the heat. Then add all of the cream from the top of one can of coconut milk, chicken broth, 1 tbsp of @meadowmarrowbonebroth (optional for extra nourishment), lemon juice from 1 slice of a lemon, zest of half of a lemon, 10 sprigs of fresh thyme, turmeric, basil, oregano & pepper.

  • Then transfer the cast iron to the oven & bake at 350 for 15 minutes.

  • Once it’s done enjoy over cauliflower rice with veg or whatever your heart desires!

Did you make this recipe?

I would love to see how it turned out!

Tag me on instagram @theholisticseedling

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