Bone Broth-Braised Turmeric Chicken with Veggies
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  
Instructions:
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.
