2 lbs chicken thighs, bone-in and skinless
1/2 cup orange juice
2 tbsp coconut aminos
3 garlic cloves, minced
1 tbsp apple cider vinegar
1/4 tsp cinnamon
1/4 tsp ground ginger
salt and pepper
1. Place chicken thighs in a large glass baking dish in a single layer.
2. In a bowl, whisk together remaining ingredients. Pour over chicken, and let marinade in the fridge for 2 hours.
3. In a large skillet, heat a tablespoon of coconut oil over medium-high heat. Transfer chicken thighs to the heated pan, reserving the marinade.
4. Cook for 5 minutes until the bottom side of the chicken turns a medium golden brown. Flip and let the other side cook for 4 more minutes.
5. Pour reserved marinade over the thighs and cover with a lid. Let the marinade come to a low boil then turn the heat to medium low. Cook for 6 to 8 more minutes until each thigh is cooked through and the marinade has reduced to a glaze.
6. Transfer the chicken to a serving dish, salt lightly, and pour the glaze from the pan on top of the chicken to serve. Serve warm.
https://autoimmunewellness.com/middle-eastern-glazed-chicken/
No comments:
Post a Comment