Step 1

Preheat oven to 425F. Add coconut oil to large skillet and bring to med-high heat. Meanwhile, toss cut-up chicken with ½ T ground pickling spice, sea salt and agave. Add to skillet and brown on first side, about 3-5 minutes.

Step 2

While chicken is browning, mix remaining ½ T pickling spice with 1 cup stock.

Step 3

Flip chicken. Nestle carrots and leeks around chicken pieces as best as possible and pour over stock/pickling spice mixture.

Step 4

Place skillet into preheated oven and braise for 15 minutes or until chicken is cooked through and veggies are crisp-tender, basting with juices a time or two, if desired. Serve chicken and veggies with those rockstar juices over potatoes, quinoa or rice. Enjoy!