(Adapted from Against All Grain, Danielle Walker)
2 lb boneless, skinless chicken thighs
1/3 coconut aminos
1/3 cup raw honey
2 TBSP fresh squeezed orange juice
Zest of half of an orange
2 TBSP tomato paste
1 TBSP toasted sesame oil
2 cloves garlic, minced
1 tsp of fresh minced ginger(or 1/2 tsp ground ginger)
1/2 tsp red pepper flakes
3/4 teaspoon Himalayan pink salt
1/4 tsp cracked pepper
2 Scallions, sliced
*Toasted sesame seeds or cashews
Place chicken thighs in single layer in slow cooker. Mix remaining ingredients and pour over chicken. Ensure even coating. Cook on low for 4 hours (mine was done before that). Skim fat off of the top. Transfer chicken to cutting board and sauce to stove to simmer for 20 minutes until reduced by half and thickened. Cut chicken into chunks and keep warm. Pour sauce back over the chicken and garnish with cilantro and sesame seeds.
Serve over brown rice or cauliflower rice.
Clean, simple, and delish!
My whole family liked this.
1/2 head Cauliflower, chopped in rice size pieces
1/2 onion finely chopped
1 garlic clove, minced
1 TBSP Coconut Oil
1/2 cup chicken broth (gives it flavor and the brown rice color)
Fresh cracked pepper
Sauté the onion and garlic for 3-4 minutes or until onions are translucent. Add “riced”cauliflower and sauté another 4-5 minutes. Add chicken broth and steam covered for another 5 minutes or until broth is absorbed. Sprinkle with chives, green onion, or cilantro if you like.
*You can use Olive oil or sesame oil and you can also use water instead of broth or skip that step if tender.
*I like the flavor of onion and garlic but you can make it plain if you prefer.
Remember, make cooking fun and not stressful. You do not have to follow recipes, just follow techniques and create your own.