medium chicken thighs (bone-in, skin-on), about 2 pounds
Kosher salt and freshly ground pepper
(1-inch) piece peeled ginger
medium sweet potato
Torn mint leaves for garnish, optional
Heat oil in a large heavy skillet over medium-high. Season chicken with salt and pepper and add to skillet. Brown chicken in hot oil, skin-side down, about 7 minutes. (Reserve skillet and fat in pan.)
While chicken browns, finely chop shallot, garlic and ginger. Thinly slice sweet potatoes and set aside.
Raise heat on reserved skillet to medium-high. Add chopped shallot, garlic, ginger, turmeric, paprika and cinnamon and cook, stirring, 1 minute. Add honey and tomato paste and cook, stirring, 1 minute. Stir in chicken broth and add chicken to pan, covered with sweet potato slices and chickpeas. Cover and simmer chicken until cooked through, 10 to 12 minutes. Before serving, stir in orange juice and scatter mint over servings.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.