Apple & Cinnamon Chicken Thighs with Bacon
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1.5 lbs chicken thighs
  • 2 slices bacon
  • 1-2 apples, peeled, cored and chopped
  • 1 tsp cinnamon
  • ½ tsp ginger (or use fresh minced)
  • ΒΌ tsp cardamom
  • 1 sprig rosemary, chopped
  • a few sage leaves, chopped
  • Sea salt + fresh ground black pepper, to taste*
  • optional: chopped dried dates or figs.
Directions
  1. Heat a large cast iron skillet and add the bacon. Cook until crispy on both sides, about 5-8 minutes depending on the thickness of your bacon.
  2. Salt and pepper the chicken on both sides. When the bacon is done, remove it from the pan and set aside to cool. Leave a thin layer of bacon fat on the bottom of the pan (if you have excess, drain it in a separate container).
  3. Add the chicken to the pan and cook for about 5 minutes on the first side, until golden brown. After turning the chicken once (so the first cooked side is facing up), add the apples, half your spices, sea salt and pepper. (Save the herbs for the last few minutes of cooking).
  4. Allow to cook for 4-5 minutes on this side, then flip and add the rest of the spices and herbs (and dried fruit, if using).
  5. When the chicken has about a minute left, chop your bacon into bits and scatter it over the chicken.
  6. Serve warm!
Notes
*For AIP, leave out the black pepper.
**For low FODMAP, leave out the apples.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/apple-cinnamon-chicken-with-bacon/