1 lb. Chicken Thighs (bone-in, skin removed)
1/4 tsp Black Pepper
1 tbsp. Avocado Oil
1/4 cup Lemon Juice
1 tbsp. Turmeric
2 tbsps. Maple Syrup
2 cups Unsweetened Almond Milk
2 tbsps. Arrowroot Powder
1 tsp Sea Salt
1/4 cup Fresh Dill (chopped, divided)
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the chicken thighs to the baking sheet and top with pepper. Cook for 25 minutes or until cooked through.
While the chicken cooks, prepare the sauce. Add the oil, lemon juice, turmeric, maple syrup, almond milk, arrowroot powder, sea salt and half of the fresh dill to a saucepan. Cook over medium heat and whisk often until the sauce is heated through.
Place the chicken thighs in the sauce and spoon the sauce over the thighs. To serve, divide the chicken between plates along with the sauce. Top with the remaining dill and enjoy!