Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients

1 TBSP Olive Oil

4 chicken thighs

1/2 onion, chopped

2 carrots, chopped

3 clove garlic, sliced

1/2 teaspoon each of cumin, garam masala, nutmeg, ginger & Paprika

2 cups Bone Broth

½ tsp salt

1/4 cup pistachios

1/4 cup olives

Instructions:

1. Coat a shallow pan with the olive oil and heat on med- High . Add the chicken thighs skin side down and sear until its golden brown or 4 to 5 minutes. Turn over and sear the second side until it’s golden brown. We are just looking for golden brown color and not cooking all the way through. Reduce the heat to medium and remove the chicken thighs and set aside.

2. Add the onion, garlic and carrots to the pan and sauté for 2-3 mins. Add the spices and stir for a min or to help the spices release their flavors. Add in the chicken stock, the remaining ingredients, and your chicken back on top. Bring the temp back up to a simmer and place in the oven for 45 mins or until the chicken reaches an internal temp of 165ºF 

3. Remove and serve with a fresh salad or cauliflower rice.

 Note: the sauce will be thin so if you want to have a thicker richer sauce, add ½ tsp xanthan gum or 1 tbsp of arrowroot powder, just before you add the Bone Broth