Roasted Vegetables with Chicken Thigh

Preheat the oven to 200 degrees. Cut the broccoli head into small florets and cut the red bell peppers into rough chunks. Strip the leaves from the fresh rosemary sprigs. Melt the mild coconut oil briefly in a small pot if it's still solid.

Place the broccoli florets and pepper chunks in a large baking dish. Pour the melted coconut oil over the vegetables and add the rosemary, black pepper and a little Celtic sea salt. Toss everything together well until the vegetables are coated with a thin layer of oil. Place the dish in the preheated oven and roast the vegetables for approximately twenty minutes until tender.

While roasting, cut the chicken thigh fillet into equal, bite-sized pieces. Season the meat with a pinch of turmeric and rub it in well. Heat a dry frying pan over medium heat and fry the chicken thigh pieces in their own fat until golden brown on all sides and cooked through.

Remove the baking dish from the oven when the vegetables are soft and distribute the broccoli and peppers over the plates. Spoon the warm pan-fried chicken thigh pieces over the roasted vegetables. Finally, season the dish to taste with the remaining Celtic sea salt and serve immediately.